An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts
Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad
Home Is Where the Heart Is On Valentine's Day
Two Unique Yet Familiar Holiday Side Dishes
Sponsored
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My back and feet hurt on a regular basis but I still smile when I cook or dream about food. \r\nI'm a big believer in narrowing the food divide by patient kind education and not being cynical. \r\nI'm less into the politics of food and more into culture. I'm fascinated by the economics, practicality and the sociology of cuisine.\r\nI eat still Fritos and an occasional chili dog, and not just on a road trip. I have absolutely no guilt. \r\nIn my life I have a wonderful father, brilliant sister, magnificent girlfriend and a mischievous cat; and I now contribute to Bay Area Bites! Life is pretty great!","avatar":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephen Gibbs | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/30b5fc5fd333bd4c063927eefe22a35d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephengibbs"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"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_115562":{"type":"posts","id":"bayareabites_115562","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115562","score":null,"sort":[1490120832000]},"guestAuthors":[],"slug":"an-ode-to-bartavelle-a-hearty-seasonal-salad-with-radicchio-fennel-grapefruit-and-hazelnuts","title":"An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts","publishDate":1490120832,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I am head-over-heels for the adorably tiny Berkeley café \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\">Bartavelle\u003c/a>, located next door to the original Acme Bread bakery (and the former location of the now-closed Café Fanny). Everything on their menu is superb, beautifully fresh, and gorgeously presented. And to top it off, they have a conscience! (In February they donated $1 to the ACLU for every Persian Breakfast sold.) But there are two great stand-outs at this yummy café: the aforementioned Persian Breakfast (which, you seriously must go and order) and their stunning salad. The salad is a perfect balance of pretty speckled chicories, paper-thin fennel, pomegranate seeds, pomelo, and herbs. They offer an array of toppings, but I can personally never get past the slightly runny olive oil egg.\u003c/p>\n\u003cp>Unfortunately, I’m not in Berkeley terribly often so I only get this salad that I adore very infrequently. Thus, I decided to come up with an ode to their salad. It’s not the same salad, but shares some of the same great tastes. And it’s a colorful addition to your menu on these rainy days…\u003c/p>\n\u003cfigure id=\"attachment_116076\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-ingredients.jpg\" alt=\"An array of salad ingredients.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An array of salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Hearty Salad with Radicchio, Fennel, Grapefruit and Hazelnuts\u003c/h2>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 scant tbsp minced shallot\u003c/li>\n\u003cli>3 tbsp white balsamic vinegar\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>2 or 3 tbsp grapefruit juice (from segmented grapefruit; see instructions)\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>\u003cem>Salad\u003c/em>\u003c/strong>\n\u003cli>2 grapefruit or 1 pomelo\u003c/li>\n\u003cli>2 cups baby or wild arugula\u003c/li>\n\u003cli>1 head radicchio, roughly chopped or torn\u003c/li>\n\u003cli>1 endive, thinly sliced\u003c/li>\n\u003cli>1 fennel bulb, trimmed and shaved (save fronds for garnish)\u003c/li>\n\u003cli>½ cup torn cilantro leaves\u003c/li>\n\u003cli>1 wedge Parmesan cheese\u003c/li>\n\u003cli>½ cup toasted hazelnuts, roughly chopped\u003c/li>\n\u003cli>4 to 6 very thin slices prosciutto or speck (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116077\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg\" alt=\"1 head radicchio, roughly chopped or torn.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 head radicchio, roughly chopped or torn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116067\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-endive1.jpg\" alt=\"1 endive, thinly sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 endive, thinly sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116083\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-slice-fennel.jpg\" alt=\"Use a mandoline to shave the fennel bulb or slice very thinly with a knife.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a mandoline to shave the fennel bulb or slice very thinly with a knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116084\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg\" alt=\"1 fennel bulb, trimmed and shaved.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 fennel bulb, trimmed and shaved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. Cut along each side of the membrane, allowing the segments to fall away. Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\u003c/li>\n\u003cfigure id=\"attachment_116068\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit.jpg\" alt=\"To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116070\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit2.jpg\" alt=\"Cut along each side of the membrane, allowing the segments to fall away.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cut along each side of the membrane, allowing the segments to fall away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116071\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit3.jpg\" alt=\"Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the vinaigrette, put all the ingredients in a small screw-top jar and shake vigorously until the ingredients are emulsified. Alternately, in a bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_116062\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-mix.jpg\" alt=\"To make the vinaigrette, put all the ingredients in a small screw-top jar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, put all the ingredients in a small screw-top jar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116063\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-shake.jpg\" alt=\"Shake jar vigorously until the ingredients are emulsified.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shake jar vigorously until the ingredients are emulsified. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. Leave in the serving bowl or divide between bowls or plates, then top with hazelnuts, shaved Parmesan, and prosciutto if using. Serve, passing the remaining dressing on the side.\u003c/li>\n\u003cfigure id=\"attachment_116086\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-toss.jpg\" alt=\"In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116073\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg\" alt=\"Top with roughly chopped hazelnuts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with roughly chopped hazelnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116082\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-shave-cheese.jpg\" alt=\"Shave Parmesan on top of salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shave Parmesan on top of salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116064\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing.jpg\" alt=\"Garnish with fennel fronds and serve, passing the remaining dressing on the side.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with fennel fronds and serve, passing the remaining dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This robust salad has all the flavors and textures of this season: bright juicy grapefruit, salty Parmesan shards, paper-thin fennel, toasty hazelnuts, and colorful bitter lettuces.","status":"publish","parent":0,"modified":1534197408,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":659},"headData":{"title":"An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts | KQED","description":"This robust salad has all the flavors and textures of this season: bright juicy grapefruit, salty Parmesan shards, paper-thin fennel, toasty hazelnuts, and colorful bitter lettuces.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115562 https://ww2.kqed.org/bayareabites/?p=115562","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/03/21/an-ode-to-bartavelle-a-hearty-seasonal-salad-with-radicchio-fennel-grapefruit-and-hazelnuts/","disqusTitle":"An Ode to Bartavelle: A Hearty Seasonal Salad with Radicchio, Fennel, Grapefruit and Hazelnuts","videoEmbed":"https://youtu.be/IqZCC_Ptj-A","path":"/bayareabites/115562/an-ode-to-bartavelle-a-hearty-seasonal-salad-with-radicchio-fennel-grapefruit-and-hazelnuts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I am head-over-heels for the adorably tiny Berkeley café \u003ca href=\"http://www.bartavellecafe.com/\" target=\"_blank\">Bartavelle\u003c/a>, located next door to the original Acme Bread bakery (and the former location of the now-closed Café Fanny). Everything on their menu is superb, beautifully fresh, and gorgeously presented. And to top it off, they have a conscience! (In February they donated $1 to the ACLU for every Persian Breakfast sold.) But there are two great stand-outs at this yummy café: the aforementioned Persian Breakfast (which, you seriously must go and order) and their stunning salad. The salad is a perfect balance of pretty speckled chicories, paper-thin fennel, pomegranate seeds, pomelo, and herbs. They offer an array of toppings, but I can personally never get past the slightly runny olive oil egg.\u003c/p>\n\u003cp>Unfortunately, I’m not in Berkeley terribly often so I only get this salad that I adore very infrequently. Thus, I decided to come up with an ode to their salad. It’s not the same salad, but shares some of the same great tastes. And it’s a colorful addition to your menu on these rainy days…\u003c/p>\n\u003cfigure id=\"attachment_116076\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-ingredients.jpg\" alt=\"An array of salad ingredients.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">An array of salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Hearty Salad with Radicchio, Fennel, Grapefruit and Hazelnuts\u003c/h2>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cli>1 scant tbsp minced shallot\u003c/li>\n\u003cli>3 tbsp white balsamic vinegar\u003c/li>\n\u003cli>1 tsp Dijon mustard\u003c/li>\n\u003cli>¼ cup olive oil\u003c/li>\n\u003cli>2 or 3 tbsp grapefruit juice (from segmented grapefruit; see instructions)\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>\u003cem>Salad\u003c/em>\u003c/strong>\n\u003cli>2 grapefruit or 1 pomelo\u003c/li>\n\u003cli>2 cups baby or wild arugula\u003c/li>\n\u003cli>1 head radicchio, roughly chopped or torn\u003c/li>\n\u003cli>1 endive, thinly sliced\u003c/li>\n\u003cli>1 fennel bulb, trimmed and shaved (save fronds for garnish)\u003c/li>\n\u003cli>½ cup torn cilantro leaves\u003c/li>\n\u003cli>1 wedge Parmesan cheese\u003c/li>\n\u003cli>½ cup toasted hazelnuts, roughly chopped\u003c/li>\n\u003cli>4 to 6 very thin slices prosciutto or speck (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_116077\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg\" alt=\"1 head radicchio, roughly chopped or torn.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-radicchio-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 head radicchio, roughly chopped or torn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116067\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-endive1.jpg\" alt=\"1 endive, thinly sliced.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-endive1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 endive, thinly sliced. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116083\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-slice-fennel.jpg\" alt=\"Use a mandoline to shave the fennel bulb or slice very thinly with a knife.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-slice-fennel-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Use a mandoline to shave the fennel bulb or slice very thinly with a knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116084\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg\" alt=\"1 fennel bulb, trimmed and shaved.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-sliced-fennel-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1 fennel bulb, trimmed and shaved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. Cut along each side of the membrane, allowing the segments to fall away. Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\u003c/li>\n\u003cfigure id=\"attachment_116068\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit.jpg\" alt=\"To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To segment the grapefruit, trim the top and bottom off of the grapefruit, then using a thin knife, cut away the peel and pith in sections, moving along the contour of the fruit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116070\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit2.jpg\" alt=\"Cut along each side of the membrane, allowing the segments to fall away.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit2-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cut along each side of the membrane, allowing the segments to fall away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116071\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-grapefruit3.jpg\" alt=\"Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-grapefruit3-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Work over a bowl to capture the fruit juices, then squeeze the remaining membrane to remove any juice at the end. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the vinaigrette, put all the ingredients in a small screw-top jar and shake vigorously until the ingredients are emulsified. Alternately, in a bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_116062\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-mix.jpg\" alt=\"To make the vinaigrette, put all the ingredients in a small screw-top jar.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the vinaigrette, put all the ingredients in a small screw-top jar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116063\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing-shake.jpg\" alt=\"Shake jar vigorously until the ingredients are emulsified.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-shake-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shake jar vigorously until the ingredients are emulsified. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. Leave in the serving bowl or divide between bowls or plates, then top with hazelnuts, shaved Parmesan, and prosciutto if using. Serve, passing the remaining dressing on the side.\u003c/li>\n\u003cfigure id=\"attachment_116086\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-toss.jpg\" alt=\"In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-toss-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large salad bowl, toss together the arugula, radicchio, endive, fennel, and cilantro with a few tablespoons of the vinaigrette, enough to coat the leaves lightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116073\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg\" alt=\"Top with roughly chopped hazelnuts.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-hazelnuts-bowl-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with roughly chopped hazelnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116082\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-shave-cheese.jpg\" alt=\"Shave Parmesan on top of salad.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-shave-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shave Parmesan on top of salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116064\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/salad-dressing.jpg\" alt=\"Garnish with fennel fronds and serve, passing the remaining dressing on the side.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-116064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/salad-dressing-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with fennel fronds and serve, passing the remaining dressing on the side. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115562/an-ode-to-bartavelle-a-hearty-seasonal-salad-with-radicchio-fennel-grapefruit-and-hazelnuts","authors":["5015","5014","11350"],"categories":["bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_11064","bayareabites_8560","bayareabites_2080","bayareabites_13810","bayareabites_11820","bayareabites_1815"],"featImg":"bayareabites_116087","label":"bayareabites"},"bayareabites_105062":{"type":"posts","id":"bayareabites_105062","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105062","score":null,"sort":[1450800017000]},"guestAuthors":[],"slug":"holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad","title":"Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad","publishDate":1450800017,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.","status":"publish","parent":0,"modified":1567629306,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":688},"headData":{"title":"Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad | KQED","description":"Part soufflé, part baked pudding, this sweet and savory dish makes an elegant starter or an excellent side dish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"105062 http://ww2.kqed.org/bayareabites/?p=105062","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/22/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad/","disqusTitle":"Holiday Dinner Side Dish: Butternut Sformato with Crunchy Winter Endive and Shaved Fennel Salad","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/105062/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve been intrigued by \u003cem>sformato\u003c/em> ever since I first tasted a baked ricotta version sprinkled with sweet cherry tomatoes and fresh thyme one summer in Italy. Despite it’s elegant name which sounds like you are preparing something exceedingly complicated and elaborate, it is really a very simple dish to prepare...plus it’s a fun word to say.\u003c/p>\n\u003cp>A sformato is kind of like a soufflé-like pudding or flan, lightened by egg whites, and often savory. It is incredibly versatile and can be made from any sort of cooked and pureed vegetables, or even cheese such as ricotta, or pasta or rice.\u003c/p>\n\u003cp>Here, I’ve come up with a sweet-savory version of this Italian specialty that is rich with crème fraiche, and fragranced by fresh sage. I encourage you to make the crunchy, shaved salad that accompanies this sformato as it provides a gorgeous balance of texture and fresh flavor. If you have a mandoline, that’s the best tool to use to get paper-thin slices.\u003c/p>\n\u003cfigure id=\"attachment_105230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-bite.jpg\" alt=\"A creamy bite of Butternut Sformato\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-bite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A creamy bite of Butternut Sformato \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Butternut Sformato with Crunchy Winter Salad\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 tbsp unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2 oz freshly grated Parmesan cheese\u003c/li>\n\u003cli>2 cups butternut squash puree (\u003cem>see recipe below\u003c/em>)\u003c/li>\n\u003cli>1 cup crème fraîche\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1 tsp chopped fresh sage leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1 medium heat fennel, trimmed, quartered, and cored (reserve fronds for garnish)\u003c/li>\n\u003cli>1–2 heads endive\u003c/li>\n\u003cli>2 tsp white balsamic vinegar\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400F. Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\u003c/li>\n\u003cfigure id=\"attachment_105233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg\" alt=\"Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cheese-pan1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-quart shallow baking dish with the butter, then sprinkle with the Parmesan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>\u003cem>To make the butternut puree:\u003c/em> Peel, dice and roast 1-2 butternut squash until tender. Manually mash or blend the squash in a food processor to create a smooth consistency.\u003c/li>\n\u003cfigure id=\"attachment_105234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-cook.jpg\" alt=\"Peel, dice and roast butternut squash.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, dice and roast butternut squash. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mashed.jpg\" alt=\"Manually mash or blend the squash in a food processor to create a smooth consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mashed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Manually mash or blend the squash in a food processor to create a smooth consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the butternut puree, crème fraiche, and egg yolks. Mix in the chopped sage and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-mix-bowl.jpg\" alt=\"In a bowl, whisk together the butternut puree, crème fraiche, egg yolks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-mix-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the butternut puree, crème fraiche, egg yolks. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-sage.jpg\" alt=\"Add the chopped sage, salt and pepper and mix into the puree.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-sage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chopped sage, salt and pepper and mix into the puree. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another clean bowl using an electric mixer fitted with the whisk attachment, beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-egg-whites.jpg\" alt=\"Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-egg-whites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat the egg whites, 1/4 tsp salt, and cream of tartar. Beat until stiff peaks form. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. Spread the mixture in the prepared baking dish.\u003c/li>\n\u003cfigure id=\"attachment_105244\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg\" alt=\"Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fold-eggwhites2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fold 1/3 of the beaten egg whites into the butternut mixture to lighten it, then gently fold the remaining egg whites into the mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg\" alt=\"Spread the mixture in the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-smooth-in-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture in the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until puffed and golden brown and cooked through, about 25 minutes.\u003c/li>\n\u003cfigure id=\"attachment_105241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-final2.jpg\" alt=\"Bake until puffed and golden brown and cooked through, about 25 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-final2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until puffed and golden brown and cooked through, about 25 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the sformato bakes, make the salad. Shave the fennel and endive very thin on a mandolin (or with a sharp knife). Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\u003c/li>\n\u003cfigure id=\"attachment_105239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg\" alt=\" If you have a mandoline, that’s the best tool to use to get paper-thin slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-mandolin1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you have a mandoline, that’s the best tool to use to get paper-thin slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-close.jpg\" alt=\"Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-close-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss together with some of the fronds. Drizzle with the vinegar and a drizzle of olive oil and season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve at once with the salad alongside.\u003c/li>\n\u003cfigure id=\"attachment_105254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/butternut-fennel-final.jpg\" alt=\"Serve the sformato at once with the salad alongside.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/butternut-fennel-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the sformato at once with the salad alongside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105062/holiday-dinner-side-dish-butternut-sformato-with-crunchy-winter-endive-and-shaved-fennel-salad","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_1516","bayareabites_12744","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_1642","bayareabites_558","bayareabites_12821","bayareabites_10943","bayareabites_16285","bayareabites_8560","bayareabites_69","bayareabites_14738","bayareabites_1815","bayareabites_15166","bayareabites_16284"],"featImg":"bayareabites_105080","label":"source_bayareabites_105062"},"bayareabites_56590":{"type":"posts","id":"bayareabites_56590","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56590","score":null,"sort":[1360860252000]},"guestAuthors":[],"slug":"home-is-where-the-heart-is-on-valentines-day","title":"Home Is Where the Heart Is On Valentine's Day","publishDate":1360860252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","status":"publish","parent":0,"modified":1391569843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1310},"headData":{"title":"Home Is Where the Heart Is On Valentine's Day | KQED","description":"Enjoy a special dinner made with love at home this Valentine's Day. All the fancy, none of the fuss: heart-shaped Beet and Goat Cheese Napoleon Salad, Salmon with Dill Beurre Blanc, and Braised Fennel with Pancetta.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56590 http://blogs.kqed.org/bayareabites/?p=56590","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/14/home-is-where-the-heart-is-on-valentines-day/","disqusTitle":"Home Is Where the Heart Is On Valentine's Day","path":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"beet heart salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56593\">\u003c/a>\u003c/p>\n\u003cp>The very first Valentine’s Day my husband and I spent together, he invited me over to his apartment and cooked for me for the first time. I still remember, he made me teryaki salmon and baby bok choy (yeah, knew he was a keeper then). We ate at his coffee table, sitting on big throw pillows, and tried to be coy as one does only a few months into a relationship.\u003c/p>\n\u003cp>We’ve certainly come a long way. We survived a cross-country relationship. Flew way past the nervous flirting stage and dove right into the good stuff. The lovey dovey-ness. The learning to communicate-ness. The never forgetting to cherish and appreciate one another-ness. \u003c/p>\n\u003cp>There is no one I enjoy sharing a delicious meal with more than my love. And no matter how much we enjoy going out to eat, there is always something special about staying at home and cooking for one another. After all, home is where the heart is. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-09-valentines-day-beet-salad-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"beet hearts\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56592\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For this Valentine’s Day meal, we start with this irresistibly pretty dish I like to call \u003cstrong>Heart Beet Salad\u003c/strong>. It’s a dramatic, heart-shaped, layered Napoleon of beet slices and goat cheese. Blood orange and cara cara segments adorn this arugula salad, and toasted hazelnuts are the finishing touch. \u003c/p>\n\u003cp>For our main course, we’re bringing it back to salmon. Hua knew what he was doing back then. Salmon is a great special date night choice because it’s almost impossible to mess up. Because it’s naturally high in fat, it’s pretty forgiving if you accidentally overcook it. It also cooks really quickly, so let’s get to our side dish first: \u003cstrong>Braised Fennel with Pancetta\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56594\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-4.jpg\" alt=\"braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56595\">\u003c/a>\u003c/p>\n\u003cp>I’ve been loving fennel this season. This particular preparation brings out the mellow sweetness of the vegetable and takes down the licorice flavor to just a background bass note. Slow cooking it in Madeira wine and crispy pancetta creates a sweet, slightly smoky, caramelized glaze.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"braised fennel with pancetta\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56596\">\u003c/a> \u003c/p>\n\u003cp>It’s a rich tasting side dish without feeling weighed down. (Which is good, you know…when you want to stay mobile and spritely after dinner.) \u003c/p>\n\u003cp>Which brings me back to the salmon. Unlike a big steak dinner, this meal won’t put you right to bed in a food coma afterwards -- which is not to say that it still can’t be a special occasion meal. We bump up the luxe factor with a \u003cem>beurre blanc\u003c/em> sauce here. \u003cem>Beurre blanc\u003c/em>, say it with me. It just sounds sexy. It’s easy to make too, and isn’t as finicky as some other egg-based French sauces. Really, it just calls for a lot of butter, whisked into a reduction of white wine and vinegar. The kick of acid from that reduction is wonderful with the richness of the butter. And the dill -- you can’t go wrong with dill and salmon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2011-02-11-valentines-dinner-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Salmon with dill beurre blanc and braised fennel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56597\">\u003c/a> \u003c/p>\n\u003cp>For dessert, I have two words for you: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/11/homemade-nutella-souffles/\">Nutella Soufflés\u003c/a>. Boom.\u003c/p>\n\u003cp>\u003cstrong>Heart Beet Salad\u003c/strong>\u003cbr>\n\u003cem>Beets and goat cheese salad get a V-Day makeover with a little help from a heart-shaped cookie cutter. Blood oranges, cara cara oranges, arugula, and toasted hazelnuts complete this irresistibly pretty dish.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 large beets\u003cbr>\n6 oz fresh goat cheese\u003cbr>\n1 blood orange, segmented\u003cbr>\n1 teaspoon cara cara orange zest\u003cbr>\n1 cara cara orange, segmented\u003cbr>\n2 tablespoons fresh orange juice\u003cbr>\n1 tablespoon red wine vinegar\u003cbr>\n2 tablespoons extra virgin olive oil\u003cbr>\n2 handfuls arugula\u003cbr>\n1/4 cup toasted hazelnuts, roughly chopped\u003cbr>\nsalt and pepper to taste\u003c/p>\n\u003cp>\u003cem>Special Equipment\u003c/em>: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off.\u003c/li>\n\u003cli>Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.)\u003c/li>\n\u003cli>Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing.\u003c/li>\n\u003cli>Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste.\u003c/li>\n\u003cli>Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Braised Fennel with Pancetta\u003c/strong>\u003cbr>\n\u003cem>Fennel braised with pancetta and Madeira wine make a rich side dish that doesn’t feel heavy.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 tablespoon butter\u003cbr>\n1/4 cup diced pancetta\u003cbr>\n1 lb fennel\u003cbr>\n1/2 cup Madeira wine\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large sauté pan, melt butter and cook pancetta until crispy. Remove pancetta and set aside.\u003c/li>\n\u003cli>Remove leafy fronds from fennel. Cut lengthwise and then into wedges. Add fennel to the pan used for the pancetta and brown on all sides.\u003c/li>\n\u003cli>Add pancetta back into the pan. Add Madeira. Cover and simmer until fennel is tender throughout, about 25 minutes. The wine should be mostly reduced, creating a glaze for the fennel. If the liquid is all evaporated and the fennel isn’t cooked through yet, add a bit of water and continue simmering covered until done.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Salmon with Dill Beurre Blanc\u003c/strong>\u003cbr>\n\u003cem>A simple baked salmon gets fancified with a luxe beurre blanc flavored with lemony dill. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 servings\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 (6-ounce) pieces skinless salmon fillet\u003cbr>\n1 tablespoon olive oil\u003cbr>\nPinch of paprika\u003cbr>\nPinch of salt and pepper\u003cbr>\n1 tablespoon minced shallot\u003cbr>\n1 oz (1/8 cup) dry white wine (like Sauvignon Blanc)\u003cbr>\n1 oz (1/8 cup) white wine vinegar\u003cbr>\n6 oz (12 tablespoons) unsalted butter, cut into tablespoon pieces\u003cbr>\n1 teaspoon chopped dill\u003cbr>\nSalt and white pepper to taste\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>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 375 F.\u003c/li>\n\u003cli>Grease a baking dish with olive oil. Place salmon in dish skin side down. Sprinkle with salt, pepper, and a light dusting of paprika. Bake until just opaque inside, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile make your beurre blanc. In a small saucepan over medium-low heat, combine shallot, white wine, and white wine vinegar. Reduce until there is only about 1 1/2 tablespoons of liquid left. Off heat. Strain out the shallot.\u003c/li>\n\u003cli>Add about 2 tablespoons of butter into the reduced liquid and whisk until creamy and melted. Turn heat to low and gradually whisk in a few tablespoons of butter at a time, only adding more when about 3/4 of the butter is melted and incorporated into the sauce. Keep adding and whisking until all the butter has been incorporated. You should have a creamy butter sauce. Stir in the chopped dill and season to taste with salt and white pepper.\u003c/li>\n\u003cli>Spoon butter sauce over the salmon and garnish with a sprig of dill.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56590/home-is-where-the-heart-is-on-valentines-day","authors":["5037"],"categories":["bayareabites_752","bayareabites_1763","bayareabites_12","bayareabites_13034"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_11205","bayareabites_80","bayareabites_81"],"featImg":"bayareabites_56783","label":"bayareabites"},"bayareabites_19465":{"type":"posts","id":"bayareabites_19465","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19465","score":null,"sort":[1291564837000]},"guestAuthors":[],"slug":"two-unusual-holiday-side-dishes","title":"Two Unique Yet Familiar Holiday Side Dishes","publishDate":1291564837,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n","blocks":[],"excerpt":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","status":"publish","parent":0,"modified":1291093671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1135},"headData":{"title":"Two Unique Yet Familiar Holiday Side Dishes | KQED","description":"Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” How about making a few changes to your side dishes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19465 http://blogs.kqed.org/bayareabites/?p=19465","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/12/05/two-unusual-holiday-side-dishes/","disqusTitle":"Two Unique Yet Familiar Holiday Side Dishes","path":"/bayareabites/19465/two-unusual-holiday-side-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here we are again, the holidays… gastronomy’s ultimate do over time of the year. Everyone’s getting fired up about brining birds, smoking hogs, roasting vegetables, buttering breads and sampling sweets. But it’s the same old tired stuff as last year… and the year before that. Maybe a few culinary twists but for the most part the menu doesn’t change. We’re creatures of habit, and you know what? I’m okay with that. In the past I used to fight it, but that got me nowhere. I was thrilled when two years ago my friend made goat stew for a pot luck holiday get-together. And I told everyone “See see, isn’t that great! Something different and interesting.” Some of my guests liked it but most vetoed the notion! The holiday menu will never budge, so why bother.\u003c/p>\n\u003cp>So you might be asking the question “What can I do to change it up a bit...add some sass to the meal without everyone screaming foul?” \u003c/p>\n\u003cp>How about making a few changes to your side dishes. After all, it is really the sides that steals the show on the holiday table -- the supporting cast that props up the celebrity bird, robust ham, crab or vegetarian main-- the unsung heroes. Here are two easy-to-make dishes that will add unique yet familiar flavors to the holiday meal.\u003c/p>\n\u003cp>The first one is a beet salad with pear and Mandarin oranges. The pear adds a wonderfully unique texture to the salad while the floral acidity of the orange helps to complement the fatty quality of the mains. It’s a great dish for people that SWEAR that they don’t like beets. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/beet-pear-salad500.jpg\" alt=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" title=\"Roasted Beet and Pear Salad with Satsuma Mandarin Orange\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19480\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roasted Beet and Pear Salad with Satsuma Mandarin Orange\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cem>The beets can be cooked one or two days in advance.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs medium to large sized Chioggia beets. Conventional is fine\u003cbr>\n1 ripe pear, cut into to thick match sticks\u003cbr>\n5 mandarin oranges, 4 for salad and 2 for juice\u003cbr>\n½ red onion, thinly sliced\u003cbr>\n2 heaping tablespoons, champagne vinegar\u003cbr>\n1 tablespoon, extra virgin olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 350 degrees\u003c/p>\n\u003cp>2. Cut off beet stems and wash really well. Place beets in a baking pan and toss with olive oil, salt and pepper.\u003c/p>\n\u003cp>3. Cover dish with aluminum foil and bake for 1-1 1/2 hrs. At the hour mark take out and pierce with the tip of a paring knife or toothpick to check if finished. Some larger beets might need an additional 15-25 minutes depending on how stubborn they are. When cooked, remove and let cool. \u003c/p>\n\u003cp>4. When cool, simply take an old kitchen towel and rub off the skin. Cut off both ends and then cut beets into 4, 6 or 8 piece wedges, depending on desired size. Place into bowl. \u003c/p>\n\u003cp>5. Juice the 2 oranges and set aside. Peel and rough chop the other 4. \u003c/p>\n\u003cp>6. Slice the pear and then cut into thick match sticks. \u003c/p>\n\u003cp>7. To finish, place all the ingredients into a bowl and toss. \u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* It’s very important to not over mix the salad as it will look distressed.\u003cbr>\n* Try to mix the salad while the beets are still warm as it will absorb the juices better.\u003cbr>\n* The salad should be made and consumed on the same day as the pear will start to get mushy and discolor.\u003c/p>\n\u003chr>\n\u003cp>The next recipe is a breath of fresh air to the good old classic, green bean casserole. Most of us remember this dish as overcooked green beans and fried onions saturated in canned mushroom soup. \u003c/p>\n\u003cp>I wanted to give this dish a unique flavor without altering it too much. I found that fennel, leeks and a shot of Pernod did just that. The sweet leeks and slight liquorice flavor paired nicely with the earthy mushroom cream and fresh green beans. I also removed the tired old onions and replaced them with toasted pecans and buttery breadcrumbs. The last thing to note is that it’s not as rich and creamy as you might remember. I purposely made it so that the beans are coated in the cream but not drenched. It makes for a more vibrant textured dish. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/green-bean-casserole500.jpg\" alt=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" title=\"Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19482\">\u003c/p>\n\u003cp>\u003cstrong>Green Bean Casserole with Fennel, Leeks, Pernod and Toasted Stuffing\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 lbs. blue lake green beans\u003cbr>\n1 lb. button or cremini mushrooms, washed and sliced\u003cbr>\n1 bunch leeks, chopped and washed\u003cbr>\n½ fennel bulb, chopped\u003cbr>\n1-2 cloves garlic, minced\u003cbr>\nTeaspoon, fresh picked thyme\u003cbr>\nShot of dry white wine\u003cbr>\n1 cup heavy cream\u003cbr>\n¼ cup vegetable stock\u003cbr>\n3 heaping tablespoons, Pernod\u003cbr>\n½ cup, chopped and toasted pecans\u003cbr>\n2 cups stuffing mix (cubes of bread)\u003cbr>\nOlive oil\u003cbr>\nButter\u003cbr>\nSalt and pepper \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pre-heat oven to 450 degrees\u003c/p>\n\u003cp>2. Cook beans in salted boiling water, roughly 4 minutes. Remove and shock in ice water. Cut the beans in half.\u003c/p>\n\u003cp>3. Place a sauce pot on high heat and add a teaspoon of cooking oil. Get it super hot and then add the mushrooms. Sauté the mushrooms quickly and then remove from pan. You want them to be brown, crispy and somewhat dry. \u003c/p>\n\u003cp> 4. Turn down heat to medium low; add another teaspoon of oil and a small amount of butter. Add leeks and fennel. And cook until soft. At that point add garlic and thyme and cook for a couple minutes more. \u003c/p>\n\u003cp>5. Deglaze the pan with wine. Stir and let cook for 30 seconds. Add heavy cream and turn down to low. Stir mixture and let the cream reduce by almost ¾. This will make the mixture thick and sweet! Add vegetable stock and reduce by half. \u003c/p>\n\u003cp>6. Season mixture with salt and pepper. \u003c/p>\n\u003cp>7. In another pan melt a tablespoon of butter. Cook until it starts to turn brown. Add bread/stuffing mixture and stir. Remove from heat. \u003c/p>\n\u003cp>8. In a large bowl toss the beans, mushrooms, fennel cream and pecans together. Add a titch more salt. \u003c/p>\n\u003cp>9. Place in a casserole dish and cover with stuffing mixture. Place in oven and bake for 10 minutes. Then crank up broiler and crisp up stuffing. Depending on your broiler I would think that 30 seconds would do the trick.\u003c/p>\n\u003cp>10. Remove and serve hot! \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>\u003cstrong>Notes:\u003c/strong>\u003cbr>\n* The salt in the bean cooking liquid is twofold. It flavors but also helps retain the green color.\u003cbr>\n* Make sure not to overcook the beans! A little under done is better than over cooked.\u003cbr>\n* Taste the mixture before you add stuffing and bake. You might want more Pernod or seasoning.\u003cbr>\n* You can also use stale bread and make your own topping. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19465/two-unusual-holiday-side-dishes","authors":["5096"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8560","bayareabites_2813","bayareabites_8561","bayareabites_1541","bayareabites_1815"],"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. 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