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The sequel, Sous Vide Made Simple, will be released fall 2018 along with a chef feature and recipe in the upcoming Edibles: Small Bites for the Modern Cannabis Kitchen cookbook with Chronicle Books.\r\n\r\nMonica has recently been featured on the TODAY Show, Nightly News with Lester Holt, MSNBC, Huffington Post, ABC7, PopSugar, UPROXX, High Times, CANNABIS NOW, CULTURE Magazine, MARY Magazine, VICE Munchies, CNET, NPR, and Leafly for her work with Sous Weed.","avatar":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Monica Lo | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/ba2dd5788a1aa2d99e86f5d26605b3f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/monicalo"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_137244":{"type":"posts","id":"bayareabites_137244","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137244","score":null,"sort":[1589850262000]},"guestAuthors":[],"slug":"celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","publishDate":1589850262,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","status":"publish","parent":0,"modified":1621634323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":556},"headData":{"title":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger | KQED","description":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","datePublished":"2020-05-19T01:04:22.000Z","dateModified":"2021-05-21T21:58:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"137244 https://ww2.kqed.org/bayareabites/?p=137244","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/18/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger/","disqusTitle":"Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger","videoEmbed":"https://youtu.be/QC2e50U_i-w","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\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\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137244/celebrity-chef-recipes-ryan-farrs-best-damn-cheeseburger","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_17082","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2958","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_137255","label":"bayareabites_16039"},"bayareabites_135290":{"type":"posts","id":"bayareabites_135290","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135290","score":null,"sort":[1572890612000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-ryan-farrs-harissa-wings","title":"Celebrity Chefs Recipes: Ryan Farr's Harissa Wings","publishDate":1572890612,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","status":"publish","parent":0,"modified":1574095872,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":636},"headData":{"title":"Celebrity Chefs Recipes: Ryan Farr's Harissa Wings | KQED","description":"Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Ryan Farr's Harissa Wings","datePublished":"2019-11-04T18:03:32.000Z","dateModified":"2019-11-18T16:51:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"135290 https://ww2.kqed.org/bayareabites/?p=135290","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/04/celebrity-chefs-recipes-ryan-farrs-harissa-wings/","disqusTitle":"Celebrity Chefs Recipes: Ryan Farr's Harissa Wings","videoEmbed":"https://youtu.be/KIEeHPHClrY","path":"/bayareabites/135290/celebrity-chefs-recipes-ryan-farrs-harissa-wings","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135290/celebrity-chefs-recipes-ryan-farrs-harissa-wings","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16432","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_2958","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_135295","label":"bayareabites_16039"},"bayareabites_133878":{"type":"posts","id":"bayareabites_133878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133878","score":null,"sort":[1566594809000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-traci-des-jardinss-petrale-sole-with-braised-celery-root-and-roasted-beets","title":"Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets","publishDate":1566594809,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nThis was one of the original Jardinière recipes when we opened in 1997. The bright, sweet acidity of the Meyer lemon, combined with the floral, earthy beets and celery root makes for a lovely, light fall preparation.\u003c/p>\n\u003cp>It remains, to this day, one of my favorite dishes.\u003c/p>\n\u003ch2>Petrale Sole with Olive Oil Braised Celery Root and Roasted Beets\u003c/h2>\n\u003cp>\u003ci>Serves 6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5437.jpg\" alt=\"Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch baby gold beets\u003c/li>\n\u003cli>1 bunch baby chioggia beets\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003cli>½ cup white wine\u003c/li>\n\u003cli>¼ cup vegetable stock\u003c/li>\n\u003cli>1 bulb celery root, cleaned with skin removed and cut into 2-inch long batonnets\u003c/li>\n\u003cli>½ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>Six 6-oz. portions of petrale sole or any white fleshed fish, such as halibut, sole or bass\u003c/li>\n\u003cli>2 tablespoons grapeseed oil\u003c/li>\n\u003cli>Juice and zest of one Meyer lemon\u003c/li>\n\u003cli>1 bunch chervil, washed, leaves picked\u003c/li>\n\u003cli>1 bunch tarragon, picked and lightly chopped\u003c/li>\n\u003cli>1 bunch chives, finely minced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Celery root and beets instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350ºF.\u003c/li>\n\u003cli>Place the beets on a sheet of foil large enough to fully enclose them, drizzle with the olive oil and season well with salt and pepper.\u003c/li>\n\u003cli>Wrap the beets securely in the foil, and place on a sheet pan. Cook until tender throughout, about 35-45 minutes.\u003c/li>\n\u003cli>Allow to cool, then peel and halve or quarter, depending on size. Set aside.\u003c/li>\n\u003cli>In a medium saucepan over medium-high heat, reduce the white wine until almost completely evaporated.\u003c/li>\n\u003cli>Carefully add the vegetable stock; remove from the heat and set aside.\u003c/li>\n\u003cli>Heat a saute pan over medium heat and add 4 tablespoons of the extra-virgin olive oil.\u003c/li>\n\u003cli>Add the celery root; sweat, stirring occasionally, for 3 minutes.\u003c/li>\n\u003cli>Add the stock and wine mixture; cover and cook over medium-low heat until the celery root is tender, about 6-8 minutes.\u003c/li>\n\u003cli>Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Sole Instructions: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Season filets with salt and pepper.\u003c/li>\n\u003cli>Heat a non-stick skillet over medium-high heat until very hot; add the grapeseed oil.\u003c/li>\n\u003cli>Add the filets and cook until the fish begins to brown, about 1 minute. Reduce the heat to medium, turn the fish over, and cook for another minute.\u003c/li>\n\u003cli>Transfer the fish to a platter and keep warm.\u003c/li>\n\u003cli>Add the cooked beets and lemon zest to the celery root mixture and warm through.\u003c/li>\n\u003cli>Add the lemon juice and remaining 4 tablespoons of extra virgin olive oil, shaking the pan to blend the olive oil and stock together.\u003c/li>\n\u003cli>Stir in ½ of the chervil and tarragon and season to taste with salt and pepper.\u003c/li>\n\u003cli>To serve, place a generous spoonful of the vegetable and sauce mixture into a shallow bowl and place a piece of fish on top.\u003c/li>\n\u003cli>Garnish with the remaining chervil, tarragon, and the chives; serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg\" alt=\"Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Traci Des Jardins's classic petrale sole recipe is a Jardinière original from 1997!","status":"publish","parent":0,"modified":1567627609,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":530},"headData":{"title":"Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets | KQED","description":"Traci Des Jardins's classic petrale sole recipe is a Jardinière original from 1997!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets","datePublished":"2019-08-23T21:13:29.000Z","dateModified":"2019-09-04T20:06:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133878 https://ww2.kqed.org/bayareabites/?p=133878","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/23/celebrity-chefs-recipes-traci-des-jardinss-petrale-sole-with-braised-celery-root-and-roasted-beets/","disqusTitle":"Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets","videoEmbed":"https://youtu.be/p0GXrBmENiY","path":"/bayareabites/133878/celebrity-chefs-recipes-traci-des-jardinss-petrale-sole-with-braised-celery-root-and-roasted-beets","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Traci Des Jardins\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"celebrity-chefs","num":"2","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis was one of the original Jardinière recipes when we opened in 1997. The bright, sweet acidity of the Meyer lemon, combined with the floral, earthy beets and celery root makes for a lovely, light fall preparation.\u003c/p>\n\u003cp>It remains, to this day, one of my favorite dishes.\u003c/p>\n\u003ch2>Petrale Sole with Olive Oil Braised Celery Root and Roasted Beets\u003c/h2>\n\u003cp>\u003ci>Serves 6\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_134520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/DSCF5437.jpg\" alt=\"Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/DSCF5437-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 bunch baby gold beets\u003c/li>\n\u003cli>1 bunch baby chioggia beets\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>Salt and Pepper\u003c/li>\n\u003cli>½ cup white wine\u003c/li>\n\u003cli>¼ cup vegetable stock\u003c/li>\n\u003cli>1 bulb celery root, cleaned with skin removed and cut into 2-inch long batonnets\u003c/li>\n\u003cli>½ cup extra virgin olive oil, divided\u003c/li>\n\u003cli>Six 6-oz. portions of petrale sole or any white fleshed fish, such as halibut, sole or bass\u003c/li>\n\u003cli>2 tablespoons grapeseed oil\u003c/li>\n\u003cli>Juice and zest of one Meyer lemon\u003c/li>\n\u003cli>1 bunch chervil, washed, leaves picked\u003c/li>\n\u003cli>1 bunch tarragon, picked and lightly chopped\u003c/li>\n\u003cli>1 bunch chives, finely minced\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Celery root and beets instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350ºF.\u003c/li>\n\u003cli>Place the beets on a sheet of foil large enough to fully enclose them, drizzle with the olive oil and season well with salt and pepper.\u003c/li>\n\u003cli>Wrap the beets securely in the foil, and place on a sheet pan. Cook until tender throughout, about 35-45 minutes.\u003c/li>\n\u003cli>Allow to cool, then peel and halve or quarter, depending on size. Set aside.\u003c/li>\n\u003cli>In a medium saucepan over medium-high heat, reduce the white wine until almost completely evaporated.\u003c/li>\n\u003cli>Carefully add the vegetable stock; remove from the heat and set aside.\u003c/li>\n\u003cli>Heat a saute pan over medium heat and add 4 tablespoons of the extra-virgin olive oil.\u003c/li>\n\u003cli>Add the celery root; sweat, stirring occasionally, for 3 minutes.\u003c/li>\n\u003cli>Add the stock and wine mixture; cover and cook over medium-low heat until the celery root is tender, about 6-8 minutes.\u003c/li>\n\u003cli>Remove from the heat and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Sole Instructions: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Season filets with salt and pepper.\u003c/li>\n\u003cli>Heat a non-stick skillet over medium-high heat until very hot; add the grapeseed oil.\u003c/li>\n\u003cli>Add the filets and cook until the fish begins to brown, about 1 minute. Reduce the heat to medium, turn the fish over, and cook for another minute.\u003c/li>\n\u003cli>Transfer the fish to a platter and keep warm.\u003c/li>\n\u003cli>Add the cooked beets and lemon zest to the celery root mixture and warm through.\u003c/li>\n\u003cli>Add the lemon juice and remaining 4 tablespoons of extra virgin olive oil, shaking the pan to blend the olive oil and stock together.\u003c/li>\n\u003cli>Stir in ½ of the chervil and tarragon and season to taste with salt and pepper.\u003c/li>\n\u003cli>To serve, place a generous spoonful of the vegetable and sauce mixture into a shallow bowl and place a piece of fish on top.\u003c/li>\n\u003cli>Garnish with the remaining chervil, tarragon, and the chives; serve immediately.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_134527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg\" alt=\"Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-134527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/traci-petrale-sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins holds a plate of her Petrale Sole with Braised Celery Root and Roasted Beets \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133878/celebrity-chefs-recipes-traci-des-jardinss-petrale-sole-with-braised-celery-root-and-roasted-beets","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_16431","bayareabites_16285","bayareabites_9710","bayareabites_16456","bayareabites_16455","bayareabites_8986","bayareabites_3682","bayareabites_1251","bayareabites_16284"],"featImg":"bayareabites_134523","label":"bayareabites_16039"},"bayareabites_134043":{"type":"posts","id":"bayareabites_134043","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134043","score":null,"sort":[1561482912000]},"guestAuthors":[],"slug":"zucchini-and-beyond-a-farmers-market-guide-to-summer-squash","title":"Zucchini and Beyond: A Farmers Market Guide to Summer Squash","publishDate":1561482912,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_131211,bayareabites_6671,bayareabites_84267' label='More Summer Deliciousness']\u003c/p>\n\u003cp>It’s the first day of summer, which means the explosion of summer squash at the farmers market is just beginning. More than just the common zucchini, summer squash varieties come in different shapes, sizes, and shades of yellow and green, some of which you can only find at the farmers market.\u003c/p>\n\u003cp>Summer squash are cucurbits (members of the \u003cem>Cucurbitaceae\u003c/em> or gourd family), which also includes melons and cucumbers. They are closely related to winter squash, though they are more tender and delicate, with thinner skins and a shorter shelf life. Summer squash are extremely edible, and the soft flesh has a lighter flavor and texture compared to their winter counterparts.\u003c/p>\n\u003cp>As we enter summer squash season, we’ve collected some common types you’ll cross paths with at the farmers market, along with some flavorful and creative ways to prepare them.\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30030\" class=\"file file-image file-image-jpeg\">\n\u003cfigure id=\"attachment_134048\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134048\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/summersquash_1-800x533.jpg\" alt=\"The many shapes and sizes of summer squash.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The many shapes and sizes of summer squash. \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Field Guide to Summer Squash\u003c/h2>\n\u003cp>\u003cstrong>Costata Romanesco zucchini: \u003c/strong>Costata Romanesco is an Italian heirloom variety that is recognizable by its ribbed outer texture (\u003cem>costata\u003c/em> means “rib” in Latin). This zucchini has a distinctive medium gray-green color with pale green flecks. It has a soft, thin skin and a nutty flavor.\u003c/p>\n\u003cp>\u003cstrong>Crookneck squash: \u003c/strong>Just like its name, the yellow crookneck squash is usually curved and tapered around the neck, with slightly bumpy skin. Crookneck varieties are believed to be one of the oldest varieties of summer squash. Crookneck squash also contains carotenoids, a plant pigment that contributes to its yellow hue and also acts as an antioxidant.\u003c/p>\n\u003cp>\u003cstrong>Green zucchini: \u003c/strong>You can find this classic summer squash as early as spring, but it is more flavorful in the summer. The green straightneck zucchini has a deep green color with a smooth skin. It has a mild taste, which means it is extremely versatile and can be eaten raw or cooked.\u003c/p>\n\u003cp>\u003cstrong>Eight Ball squash:\u003c/strong> Eight Ball squash, sometimes known as round zucchini, is very similar to green zucchini with tender skin. These ball-shaped zucchini, which can be found in green or yellow, are generally harvested at one to four inches in diameter. The more petite-sized squash have a sweeter flavor, while the larger sizes are milder in flavor.\u003c/p>\n\u003cp>\u003cstrong>Pattypan squash: \u003c/strong>Similar to the Flying Saucer squash, the Pattypan squash is a scalloped variety that resembles a small spinning top. Pattypans come in yellow, green, and white varieties, and are most tender when immature due to their mildly sweet taste.\u003c/p>\n\u003cp>\u003cstrong>Yellow zucchini: \u003c/strong>Similar to the green zucchini in shape, yellow zucchini, or golden zucchini, have a mild taste, which people often say is a bit sweeter than green zucchini.\u003c/p>\n\u003cp>\u003cstrong>Zephyr squash: \u003c/strong>Zephyr is a mild-flavored hybrid crookneck squash that is easily recognizable by its two-tone coloration. The texture is slightly tougher than most summer squash, but the flesh is soft and tender with a mild nutty flavor.\u003c/p>\n\u003cfigure id=\"attachment_134047\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/summer_squash_2-800x533.jpg\" alt=\"Make your summer squash pop by boiling, roasting, grilling, baking, or spiralizing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Make your summer squash pop by boiling, roasting, grilling, baking, or spiralizing! \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Prepare Summer Squash\u003c/h2>\n\u003cp>Because summer squash are so prolific from summer into the fall, it’s good to familiarize yourself with how to buy, store, and cook them. Look for ones that are heavy for their size and have soft, unblemished rinds. Small cuts can lead to quick decay. Also, purchase squash of small or medium size. Larger ones tend to be more fibrous and have larger seeds.\u003c/p>\n\u003cp>\u003cstrong>Refrigerate for up to five days. \u003c/strong>Summer squash are best eaten shortly after harvest, so store them in your refrigerator for up to five days and cook them as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>Boil or steam. \u003c/strong>Boiling or steaming summer squash is the quickest way to tenderize them in just a few minutes. Slice them into a quarter- or half-inch coins, and add them to a saucepan filled with lightly salted boiled water, or on a steamer basket. Cover and steam or boil for a few minutes, and they’re ready to eat!\u003c/p>\n\u003cp>\u003cstrong>Roast. \u003c/strong>This method might take a little more time, but the caramelization from roasting brings out more flavor in the squash. Add your favorite seasoning to the chopped squash before roasting with just a bit of olive oil. Roast in the oven to 425 °F for about 15 minutes, or until lightly browned.\u003c/p>\n\u003cp>\u003cstrong>Grill.\u003c/strong> Grilling takes less time than roasting and also brings out more flavor in summer squash. Cut the squash into quarter- to one-inch pieces; you may want to use skewers. Brush the squash lightly with olive oil and sprinkle with salt and pepper, or with your favorite seasoning. Then grill for 10 minutes, or until the squash is tender, flipping the pieces once.\u003c/p>\n\u003cp>\u003cstrong>Bake. \u003c/strong>For a sweeter fare, you can shred zucchini through a box grater or spiralizer and use them in baked goods such as zucchini bread, cupcakes, and more. Use the Eight Ball or Pattypan squash for stuffed squash if you prefer a savory dish.\u003c/p>\n\u003cp>\u003cstrong>Make a casserole. \u003c/strong>For something different, try a summer squash casserole. You can add multiple kinds of summer squash along with other veggies for a healthy, savory dish.\u003c/p>\n\u003cp>\u003cstrong>Make zucchini noodles. \u003c/strong>For a pasta alternative, cut the zucchini into thin, noodle-like strips through a mandolin, peeler, or spiralizer. Sprinkle salt, and place in a colander to drain for 30 minutes. The salt will help remove the moisture. Enjoy them raw, or pan-fry for 3 to 4 minutes over medium-high heat. Then mix together with your favorite pasta sauce, and enjoy!\u003c/p>\n\u003cfigure id=\"attachment_134049\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-800x533.jpg\" alt=\"A box of blossoming baby squash.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of blossoming baby squash. \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don’t forget about squash blossoms!\u003c/strong> These bright yellow flowers that come from zucchini plants are commonly used in Latin American cuisine and can be eaten in various ways. Fry them with batter, or stuff them with cheese and bake them in the oven. You can also sauté them quickly and add them to your quesadillas.\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30033\" class=\"file file-image file-image-jpeg\">\n\u003cp>Looking for more summer squash inspiration? \u003ca href=\"https://cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=summer%20squash\">Dig in to the CUESA recipe archive.\u003c/a>\u003c/p>\n\u003cp>Discover more varieties of summer squash and \u003cem>which farms grow\u003c/em> them at CUESA’s farmers markets \u003ca href=\"https://cuesa.org/food/squash-summer\">\u003cem>here\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://cuesa.org/article/zucchini-and-beyond-farmers-market-guide-summer-squash\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Check out some common types you’ll find at the farmers market, along with some flavorful and creative ways to prepare them.","status":"publish","parent":0,"modified":1561482912,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1082},"headData":{"title":"Zucchini and Beyond: A Farmers Market Guide to Summer Squash | KQED","description":"Check out some common types you’ll find at the farmers market, along with some flavorful and creative ways to prepare them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Zucchini and Beyond: A Farmers Market Guide to Summer Squash","datePublished":"2019-06-25T17:15:12.000Z","dateModified":"2019-06-25T17:15:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"134043 https://ww2.kqed.org/bayareabites/?p=134043","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/25/zucchini-and-beyond-a-farmers-market-guide-to-summer-squash/","disqusTitle":"Zucchini and Beyond: A Farmers Market Guide to Summer Squash","path":"/bayareabites/134043/zucchini-and-beyond-a-farmers-market-guide-to-summer-squash","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131211,bayareabites_6671,bayareabites_84267","label":"More Summer Deliciousness "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s the first day of summer, which means the explosion of summer squash at the farmers market is just beginning. More than just the common zucchini, summer squash varieties come in different shapes, sizes, and shades of yellow and green, some of which you can only find at the farmers market.\u003c/p>\n\u003cp>Summer squash are cucurbits (members of the \u003cem>Cucurbitaceae\u003c/em> or gourd family), which also includes melons and cucumbers. They are closely related to winter squash, though they are more tender and delicate, with thinner skins and a shorter shelf life. Summer squash are extremely edible, and the soft flesh has a lighter flavor and texture compared to their winter counterparts.\u003c/p>\n\u003cp>As we enter summer squash season, we’ve collected some common types you’ll cross paths with at the farmers market, along with some flavorful and creative ways to prepare them.\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30030\" class=\"file file-image file-image-jpeg\">\n\u003cfigure id=\"attachment_134048\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134048\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/summersquash_1-800x533.jpg\" alt=\"The many shapes and sizes of summer squash.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summersquash_1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The many shapes and sizes of summer squash. \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Field Guide to Summer Squash\u003c/h2>\n\u003cp>\u003cstrong>Costata Romanesco zucchini: \u003c/strong>Costata Romanesco is an Italian heirloom variety that is recognizable by its ribbed outer texture (\u003cem>costata\u003c/em> means “rib” in Latin). This zucchini has a distinctive medium gray-green color with pale green flecks. It has a soft, thin skin and a nutty flavor.\u003c/p>\n\u003cp>\u003cstrong>Crookneck squash: \u003c/strong>Just like its name, the yellow crookneck squash is usually curved and tapered around the neck, with slightly bumpy skin. Crookneck varieties are believed to be one of the oldest varieties of summer squash. Crookneck squash also contains carotenoids, a plant pigment that contributes to its yellow hue and also acts as an antioxidant.\u003c/p>\n\u003cp>\u003cstrong>Green zucchini: \u003c/strong>You can find this classic summer squash as early as spring, but it is more flavorful in the summer. The green straightneck zucchini has a deep green color with a smooth skin. It has a mild taste, which means it is extremely versatile and can be eaten raw or cooked.\u003c/p>\n\u003cp>\u003cstrong>Eight Ball squash:\u003c/strong> Eight Ball squash, sometimes known as round zucchini, is very similar to green zucchini with tender skin. These ball-shaped zucchini, which can be found in green or yellow, are generally harvested at one to four inches in diameter. The more petite-sized squash have a sweeter flavor, while the larger sizes are milder in flavor.\u003c/p>\n\u003cp>\u003cstrong>Pattypan squash: \u003c/strong>Similar to the Flying Saucer squash, the Pattypan squash is a scalloped variety that resembles a small spinning top. Pattypans come in yellow, green, and white varieties, and are most tender when immature due to their mildly sweet taste.\u003c/p>\n\u003cp>\u003cstrong>Yellow zucchini: \u003c/strong>Similar to the green zucchini in shape, yellow zucchini, or golden zucchini, have a mild taste, which people often say is a bit sweeter than green zucchini.\u003c/p>\n\u003cp>\u003cstrong>Zephyr squash: \u003c/strong>Zephyr is a mild-flavored hybrid crookneck squash that is easily recognizable by its two-tone coloration. The texture is slightly tougher than most summer squash, but the flesh is soft and tender with a mild nutty flavor.\u003c/p>\n\u003cfigure id=\"attachment_134047\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/summer_squash_2-800x533.jpg\" alt=\"Make your summer squash pop by boiling, roasting, grilling, baking, or spiralizing!\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/summer_squash_2.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Make your summer squash pop by boiling, roasting, grilling, baking, or spiralizing! \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Prepare Summer Squash\u003c/h2>\n\u003cp>Because summer squash are so prolific from summer into the fall, it’s good to familiarize yourself with how to buy, store, and cook them. Look for ones that are heavy for their size and have soft, unblemished rinds. Small cuts can lead to quick decay. Also, purchase squash of small or medium size. Larger ones tend to be more fibrous and have larger seeds.\u003c/p>\n\u003cp>\u003cstrong>Refrigerate for up to five days. \u003c/strong>Summer squash are best eaten shortly after harvest, so store them in your refrigerator for up to five days and cook them as soon as possible.\u003c/p>\n\u003cp>\u003cstrong>Boil or steam. \u003c/strong>Boiling or steaming summer squash is the quickest way to tenderize them in just a few minutes. Slice them into a quarter- or half-inch coins, and add them to a saucepan filled with lightly salted boiled water, or on a steamer basket. Cover and steam or boil for a few minutes, and they’re ready to eat!\u003c/p>\n\u003cp>\u003cstrong>Roast. \u003c/strong>This method might take a little more time, but the caramelization from roasting brings out more flavor in the squash. Add your favorite seasoning to the chopped squash before roasting with just a bit of olive oil. Roast in the oven to 425 °F for about 15 minutes, or until lightly browned.\u003c/p>\n\u003cp>\u003cstrong>Grill.\u003c/strong> Grilling takes less time than roasting and also brings out more flavor in summer squash. Cut the squash into quarter- to one-inch pieces; you may want to use skewers. Brush the squash lightly with olive oil and sprinkle with salt and pepper, or with your favorite seasoning. Then grill for 10 minutes, or until the squash is tender, flipping the pieces once.\u003c/p>\n\u003cp>\u003cstrong>Bake. \u003c/strong>For a sweeter fare, you can shred zucchini through a box grater or spiralizer and use them in baked goods such as zucchini bread, cupcakes, and more. Use the Eight Ball or Pattypan squash for stuffed squash if you prefer a savory dish.\u003c/p>\n\u003cp>\u003cstrong>Make a casserole. \u003c/strong>For something different, try a summer squash casserole. You can add multiple kinds of summer squash along with other veggies for a healthy, savory dish.\u003c/p>\n\u003cp>\u003cstrong>Make zucchini noodles. \u003c/strong>For a pasta alternative, cut the zucchini into thin, noodle-like strips through a mandolin, peeler, or spiralizer. Sprinkle salt, and place in a colander to drain for 30 minutes. The salt will help remove the moisture. Enjoy them raw, or pan-fry for 3 to 4 minutes over medium-high heat. Then mix together with your favorite pasta sauce, and enjoy!\u003c/p>\n\u003cfigure id=\"attachment_134049\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-800x533.jpg\" alt=\"A box of blossoming baby squash.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/squash_baby_with_blossoms_0-1.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A box of blossoming baby squash. \u003ccite>(Courtesy of CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Don’t forget about squash blossoms!\u003c/strong> These bright yellow flowers that come from zucchini plants are commonly used in Latin American cuisine and can be eaten in various ways. Fry them with batter, or stuff them with cheese and bake them in the oven. You can also sauté them quickly and add them to your quesadillas.\u003c/p>\n\u003cdiv class=\"media media-element-container media-default\">\n\u003cdiv id=\"file-30033\" class=\"file file-image file-image-jpeg\">\n\u003cp>Looking for more summer squash inspiration? \u003ca href=\"https://cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=summer%20squash\">Dig in to the CUESA recipe archive.\u003c/a>\u003c/p>\n\u003cp>Discover more varieties of summer squash and \u003cem>which farms grow\u003c/em> them at CUESA’s farmers markets \u003ca href=\"https://cuesa.org/food/squash-summer\">\u003cem>here\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://cuesa.org/article/zucchini-and-beyond-farmers-market-guide-summer-squash\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003c/div>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134043/zucchini-and-beyond-a-farmers-market-guide-to-summer-squash","authors":["5484"],"categories":["bayareabites_12276","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_2554","bayareabites_13746","bayareabites_1873"],"tags":["bayareabites_237","bayareabites_2172","bayareabites_3682","bayareabites_2371","bayareabites_16288"],"featImg":"bayareabites_134045","label":"bayareabites"},"bayareabites_133868":{"type":"posts","id":"bayareabites_133868","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133868","score":null,"sort":[1561134189000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes","title":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes","publishDate":1561134189,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_131564,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.","status":"publish","parent":0,"modified":1573078421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":603},"headData":{"title":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes | KQED","description":"Traci Des Jardins's ribeye steak recipe is great for any occasion but is a real treat if you’re celebrating something special.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes","datePublished":"2019-06-21T16:23:09.000Z","dateModified":"2019-11-06T22:13:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133868 https://ww2.kqed.org/bayareabites/?p=133868","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/21/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes/","disqusTitle":"Celebrity Chefs Recipes: Traci Des Jardins's Ribeye Steak with Duck Fat Potatoes","videoEmbed":"https://youtu.be/Rl8Xq-D31GY","path":"/bayareabites/133868/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_131564,bayareabites_131469","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I love a great steak on a special occasion. Grilling over mesquite is definitely my preferred method of cooking, but the sear in a heavy cast iron skillet is also great. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I have three tips for preparing your steak. First, pre-salting 2-3 hours ahead helps to tenderize the steak. Second, tempering (bringing the meat to room temperature) assists in a nice graduated temperature throughout the meat. Last but not least, is that allowing your steak to rest for 15 minutes or so after cooking is essential. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And this isn't a tip, but there are no better accompaniments than duck fat fried potatoes and a delicious salsa verde.\u003c/span>\u003c/p>\n\u003ch2>Grilled Ribeye Steak\u003c/h2>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSCF5499.jpg\" alt=\"Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSCF5499-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins's grilled ribeye with duck fat potatoes and salsa verde. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 \u003cspan style=\"font-weight: 400\">16-ounce Ribeyes\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">5 cloves garlic\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch thyme\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Kosher salt and black pepper\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Grill Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season the steaks well on both sides with the kosher salt and pepper.\u003c/span>\u003c/li>\n\u003cli>Place the butter, garlic and thyme together in a saucepan and cook over medium heat until the butter is infused with the thyme and garlic.\u003c/li>\n\u003cli>Cook the steaks over a hot mesquite barbecue or in a sauté pan, basting frequently.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Cast Iron Method:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a cast iron pan over medium-high heat. Add a little oil to the pan and place the steaks in it (the pan should be hot enough to really brown the steaks, depending on the thickness).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Cook for 3-4 minutes and then flip to sear the second side. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Once the steaks are browned on both sides, turn the heat down to medium-low heat. Add the butter, garlic and thyme. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">With a spoon, baste the meat for a few minutes by continually spooning the hot butter over the meat. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">When the steaks have reached the desired doneness, place on a wire rack and allow to rest.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Duck Fat Fried Potatoes\u003c/h2>\n\u003cfigure id=\"attachment_133986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133986\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/duckfatpotatoes.jpg\" alt=\"Duck fat potatoes roasted in a skillet.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/duckfatpotatoes-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat potatoes roasted in a skillet. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 pounds German Butterball or Yukon Gold potatoes, peeled and quartered\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">kosher salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup rendered duck fat\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 cloves garlic, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ bunch Italian parsley - picked, washed and chopped\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fleur de sel or Maldon\u003c/span>\u003c/li>\n\u003cli>black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 450 degrees. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place a large sauté pan over medium-high heat and add the duck fat, potatoes and a little Kosher salt. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Turn down the heat slightly. Cook the potatoes until they begin to brown, about 5 to 7 minutes. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Place the potatoes in the hot oven and cook for another 10-15 minutes or so (until the potatoes are golden brown and soft inside).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Remove the potatoes from the oven, allow to sit for about 2 minutes to cool the pan slightly. Add the garlic and the parsley. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add Maldon/Fleur de sel and pepper to taste.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003ch2>Salsa Verde\u003c/h2>\n\u003cfigure id=\"attachment_133987\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-133987\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/salsa-verde.gif\" alt=\"Use a mortar and pestle for the best flavors in this salsa verde.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">Use a mortar and pestle for the best flavors in this salsa verde. \u003ccite>(Vic Chin/Peter Ruocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¼\u003cspan style=\"font-weight: 400\"> cup flat leaf parsley, finely chopped\u003c/span>\u003c/li>\n\u003cli> 3 tablespoons chervil, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons chives, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons tarragon, finely chopped \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 shallot, finely minced\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">3 tablespoons capers, chopped\u003c/span>\u003c/li>\n\u003cli>3 tablespoons anchovy, finely chopped\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Zest of 1 lemon\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">½ cup extra virgin olive oil\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon red wine vinegar\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Using a mortar and pestle, grind the anchovies and capers.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Combine the rest of the ingredients. Add the oil first, followed by the herbs, and finish with the vinegar just before serving.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Season to taste with salt and pepper.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133868/celebrity-chefs-recipes-traci-des-jardinss-ribeye-steak-with-duck-fat-potatoes","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16285","bayareabites_9710","bayareabites_14738","bayareabites_753","bayareabites_3682","bayareabites_16284"],"featImg":"bayareabites_134022","label":"bayareabites_16039"},"bayareabites_131300":{"type":"posts","id":"bayareabites_131300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131300","score":null,"sort":[1547055595000]},"guestAuthors":[],"slug":"uplifting-matcha-limeade-with-cbd-infused-honey","title":"Uplifting Matcha Limeade with CBD Infused Honey","publishDate":1547055595,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>[contextly_sidebar id=\"BRoVJwVGVJjTI6GJOOKuh1lilgZCRbP5\"]\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","status":"publish","parent":0,"modified":1561418605,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":230},"headData":{"title":"Uplifting Matcha Limeade with CBD Infused Honey | KQED","description":"This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Uplifting Matcha Limeade with CBD Infused Honey","datePublished":"2019-01-09T17:39:55.000Z","dateModified":"2019-06-24T23:23:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"131300 https://ww2.kqed.org/bayareabites/?p=131300","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/09/uplifting-matcha-limeade-with-cbd-infused-honey/","disqusTitle":"Uplifting Matcha Limeade with CBD Infused Honey","path":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I adore this limeade so matcha! This quick and refreshing matcha beverage is lightly sweetened with CBD infused honey — perfect for your midday slump.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Matcha is green tea leaves in powdered form which means a more potent source of nutrients and antioxidants. Unlike a cup of coffee, the caffeine from matcha helps you sustain your energy for much longer and without the crash. It's also a gentler, uplifting effect versus the jitters.\u003c/p>\n\u003cp>I'll often substitute regular honey in my recipes with CBD-infused honey to enhance tranquility of the body and mind. It's a personal preference and the recipe works great with regular honey as well.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>Matcha Limeade with CBD Infused Honey\u003c/h2>\n\u003cp>\u003cem>2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131303\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg\" alt=\"A refreshing CBD pick-me-up. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_MatchaLimeade-5495-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A refreshing CBD pick-me-up.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 cups water \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 tsp matcha \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 oz fresh lime juice\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2 Tbsp CBD Honey, (\u003ca href=\"https://www.potlishop.com/collections/all\">I used Potli Hemp Infused Raw Honey\u003c/a> - 10mg each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">4 large mint leaves \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mint, to garnish\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lime wedges, to garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add water, matcha, fresh lime juice, Hemp Potli Honey, and 4 large mint leaves into a blender and blend until uniform. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Serve over ice and garnish with mint and lime wedges.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131300/uplifting-matcha-limeade-with-cbd-infused-honey","authors":["11548"],"categories":["bayareabites_13306","bayareabites_15908","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_504","bayareabites_14076","bayareabites_14738","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_131302","label":"bayareabites"},"bayareabites_119828":{"type":"posts","id":"bayareabites_119828","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119828","score":null,"sort":[1503852750000]},"guestAuthors":[],"slug":"recipe-sweet-summer-blueberry-crumble","title":"Recipe: Sweet Summer Blueberry Crumble","publishDate":1503852750,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120223,120242,120226,120225\"]\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","status":"publish","parent":0,"modified":1554413201,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":650},"headData":{"title":"Recipe: Sweet Summer Blueberry Crumble | KQED","description":"Buttery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Sweet Summer Blueberry Crumble","datePublished":"2017-08-27T16:52:30.000Z","dateModified":"2019-04-04T21:26:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119828 https://ww2.kqed.org/bayareabites/?p=119828","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/","disqusTitle":"Recipe: Sweet Summer Blueberry Crumble","videoEmbed":"https://youtu.be/skHmY0MFI8M","path":"/bayareabites/119828/recipe-sweet-summer-blueberry-crumble","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>I’m often surprised when people tell me they don’t like blueberries, or just think of them as a nothing-y fruit. Granted, they get a bad rap because most of the year they don’t taste like much. But find them in season, whether you are at the grocery store or a farmers’ market, and they are succulently fragrant and bursting with flavor. This is the time of year that I pop them in my mouth regularly; eat them with creamy yogurt; stuff them into muffins, scones, pies, or galettes; transform them into an easy sauce; or make one of my all-time favorites: crumble.\u003c/p>\n\u003cp>Crumble is probably the easiest fruit dessert that you could bake, because it really just involves stirring together the crumble topping, piling the berries into a baking dish with little sugar, and sitting back until it is transformed by the heat of the oven. Spoonfuls, straight out of the dish while hot, are terrific, but I like when it’s just slightly warm, topped with scoops of creamy vanilla ice cream, dollops of softly whipped cream, or a big drizzle of crème fraiche.\u003c/p>\n\u003cp>Crumble is not a whole lot different than a crisp, with really the only difference being that a crisp usually contains old-fashioned rolled oats and maybe some chopped toasted nuts, and a crumble is a crunchy-sweet mixture of flour, sugar, and butter. I add salt and vanilla extract to mine to amp up the flavor.\u003c/p>\n\u003cp>If you like, experiment with other berries—blackberries, raspberries, marionberries—your options are endless. Just use whatever looks amazing, smells fragrant, and is in season.\u003c/p>\n\u003cfigure id=\"attachment_120229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Sweet Summer Blueberry Crumble\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>For the crumble\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, melted\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For the filling\u003c/em>\u003c/strong>\n\u003cli>2 lb blueberries\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp tapioca starch\u003c/li>\n\u003cli>Finely grated zest of 1 small lemon\u003c/li>\n\u003cli>Juice of 1/2 small lemon\u003c/li>\n\u003cli>Whipped cream, crème fraiche, or vanilla ice cream for serving\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375F. Lightly butter an 8-inch square baking dish and place on a baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_120243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg\" alt=\"Lightly butter an 8-inch square baking dish and place on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-butter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lightly butter an 8-inch square baking dish and place on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the crumble, in a bowl, combine the flour, sugar, and salt and stir together with a fork. Add the butter and vanilla and stir with the fork until evenly blended and crumbly. Use right away or refrigerate, covered, until ready to use.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"120223,120242,120226,120225","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_120224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg\" alt=\"Use crumble right away or refrigerate, covered, until ready to use.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use crumble right away or refrigerate, covered, until ready to use. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. Pour the blueberry filling into the prepared baking dish. Top evenly with the crumble mixture.\u003c/li>\n\u003cfigure id=\"attachment_120233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg\" alt=\"To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-zest-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the filling, in a bowl, toss together the blueberries, sugar, tapioca flour, lemon zest, and lemon juice until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg\" alt=\"Pour the blueberry filling into the prepared baking dish.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-berries-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the blueberry filling into the prepared baking dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg\" alt=\"Top evenly with the crumble mixture.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-add-top2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top evenly with the crumble mixture. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\u003c/li>\n\u003cfigure id=\"attachment_120230\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg\" alt=\"Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-whole2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the filling is bubbling and the crumble is golden brown, about 45 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg\" alt=\"Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for 10 minutes then serve heaping scoops in individual shallow bowls with a dollop of cream, a drizzle of crème fraiche, or really good vanilla ice cream. \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/119828/recipe-sweet-summer-blueberry-crumble","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1183","bayareabites_11765","bayareabites_343","bayareabites_3682"],"featImg":"bayareabites_120245","label":"bayareabites"},"bayareabites_117732":{"type":"posts","id":"bayareabites_117732","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117732","score":null,"sort":[1498860660000]},"guestAuthors":[],"slug":"4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","title":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette","publishDate":1498860660,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.","status":"publish","parent":0,"modified":1550608635,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":559},"headData":{"title":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette | KQED","description":"Juicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette","datePublished":"2017-06-30T22:11:00.000Z","dateModified":"2019-02-19T20:37:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117732 https://ww2.kqed.org/bayareabites/?p=117732","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/","disqusTitle":"4th of July Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette","videoEmbed":"https://youtu.be/IoTZ5GPT40g","path":"/bayareabites/117732/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every great cookout needs some great side dishes, and I always like to be certain I’ve got my bases covered with an array that will please the wide variety of dietary restrictions imposed upon my menu. So this hearty vegan-friendly (and GF) salad, full of protein and fiber-rich black beans, makes a great partner to any Tex-Mex barbecue or outdoor summer party.\u003c/p>\n\u003cp>Grilled sweet corn and red bell peppers add a splash of color…and for a pop of heat just add a few jalapenos to the grill alongside the bell peppers, seed them and chop them and add them to the salad. Ripe chunks of avocado add a cooling, creamy, luxurious texture and a bright lime-based dressing with chopped fresh cilantro and peppery shallot is a zingy finishing touch.\u003c/p>\n\u003cp>You can easily turn this into a meal by serving it atop a mound of chopped romaine lettuce, then adding chopped grilled steak or chicken (which would take it out of vegan-friendly territory but leave it in GF-world).\u003c/p>\n\u003cfigure id=\"attachment_118672\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118672\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad-final.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings (as a side dish)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 (15-oz) cans organic black beans, drained and rinsed\u003c/li>\n\u003cli>2 ears corn, shucked\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>2 ripe avocados, peeled, stone removed, and diced\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Vinaigrette\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Juice of 1 1/2 limes\u003c/li>\n\u003cli>2 tbsp finely chopped fresh cilantro, plus more leaves for garnish\u003c/li>\n\u003cli>2 tbsp minced shallot\u003c/li>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg\" alt=\"Drain and rinse canned organic black beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-beans-rinse-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain and rinse canned organic black beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg\" alt=\"Finely chop cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-chop-cilantro-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Instructions:\u003c/em>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Coat the corn and pepper in olive oil and then grill the vegetables until charred. Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118685\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg\" alt=\"Coat the corn and pepper in olive oil.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-oil-corn-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat the corn and pepper in olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg\" alt=\"Grill the vegetables until charred.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-grill-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grill the vegetables until charred. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118687\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg\" alt=\"Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a cutting board. Cut the kernels from the corn and place in a shallow serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. Add to the serving bowl with the beans and corn, season with a little salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118696\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg\" alt=\"Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-slice-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel the pepper, remove and discard the stem and seeds, and chop the pepper into small pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118694\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg\" alt=\"Add to the serving bowl with the beans and corn, season with a little salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-pepper-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to the serving bowl with the beans and corn, season with a little salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a jar, combine the dressing ingredients, tighten the lid, and shake wildly until well combined.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg\" alt=\"In a jar, combine the dressing ingredients, tighten on the lid, and shake wildly until well combined.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-vinaigrette-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a jar, combine the dressing ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg\" alt=\"Tighten the lid, and shake wildly until well combined.\" width=\"1920\" height=\"874\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-160x73.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-800x364.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-768x350.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1020x464.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-1180x537.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-960x437.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-240x109.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-375x171.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-shake-vinaigrette-520x237.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tighten the lid, and shake wildly until well combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle some of the dressing over the bean mixture in the serving bowl, and toss to combine. Add the avocado and toss gently, garnish with more cilantro, then serve, passing more dressing alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_118692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118692\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg\" alt=\"Drizzle some of the dressing over the bean mixture in the serving bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-dressing-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle some of the dressing over the bean mixture in the serving bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118691\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg\" alt=\"Toss to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-mix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Toss to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118690\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg\" alt=\"Add the avocado and toss gently.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-add-avocado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced avocado and toss gently. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg\" alt=\"Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-bean-salad-final-overview-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve the Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117732/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette","authors":["5015","5014","11350"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_8243","bayareabites_10096","bayareabites_16298","bayareabites_2304","bayareabites_16297","bayareabites_16299","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_118671","label":"bayareabites"},"bayareabites_117734":{"type":"posts","id":"bayareabites_117734","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117734","score":null,"sort":[1497650213000]},"guestAuthors":[],"slug":"summer-dessert-classic-strawberry-shortcake","title":"Summer Dessert Recipe: Classic Strawberry Shortcake","publishDate":1497650213,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ","status":"publish","parent":0,"modified":1554413271,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":825},"headData":{"title":"Summer Dessert Recipe: Classic Strawberry Shortcake | KQED","description":"Ripe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer Dessert Recipe: Classic Strawberry Shortcake","datePublished":"2017-06-16T21:56:53.000Z","dateModified":"2019-04-04T21:27:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117734 https://ww2.kqed.org/bayareabites/?p=117734","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/","disqusTitle":"Summer Dessert Recipe: Classic Strawberry Shortcake","videoEmbed":"https://youtu.be/MP7QgUW558E","path":"/bayareabites/117734/summer-dessert-classic-strawberry-shortcake","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Good ‘ol strawberry shortcake is a dessert that I’ve loved my entire life. When my brother and I were kids in 1970s Texas, we’d stir up some Bisquik drop biscuits, split them open when warm, and pile them high with fresh sliced summer strawberries macerated in plenty of sugar (a process that draws out all those delectable strawberry juices), and topped with big dollops of Cool Whip. Yep, let’s not forget that I grew up in the 70s…it’s a wonder the strawberries weren’t canned! (Not that my mom, who had the only organic vegetable garden and compost pile in 1970s Dallas would have allowed that!)\u003c/p>\n\u003cp>Fast forward to my college years, when my folks moved to Boise, Idaho and I had a summer job working the bar and dessert station at the Brick Oven Beanery. There, I made a mean lemon meringue milkshake and incredible from-scratch strawberry shortcakes (while serving up plenty of beer and homemade lemonade!). We macerated the strawberries in triple sec, and the shortcakes and whipped cream were made in house.\u003c/p>\n\u003cp>I don’t make strawberry shortcake very often these days, so when I do, I want it to be amazing, and I don’t want to mess with the traditional ingredients. I like my shortcake in the form of a drop biscuit, not overly sweet, with plenty of fresh, peak-of-season berries, and billows of vanilla-scented whipped cream. Change it up with different summer fruits like blackberries or sliced nectarines if you like…but I’ll just stick to the classic thank you.\u003c/p>\n\u003cfigure id=\"attachment_118283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-spoon-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Classic Strawberry Shortcake\u003c/h2>\n\u003cp>\u003cem>Makes 12 shortcakes\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lb strawberries, hulled and sliced\u003c/li>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>1/2 vanilla bean, split lengthwise and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Shortcakes\u003c/em>\u003c/strong>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tbsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1 1/4 cups buttermilk\u003c/li>\n\u003cli>1/2 cup unsalted butter, melted and cooled\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>1 1/2 cups heavy whipping cream\u003c/li>\n\u003cli>1/4 cup sugar\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_118299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg\" alt=\"Strawberries, hulled and sliced\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries8-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberries, hulled and sliced \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118302\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg\" alt=\"Vanilla bean, split lengthwise and seeds scraped\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla bean, split lengthwise and seeds scraped \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. Set aside while you make the shortcakes and whipped cream.\u003c/li>\n\u003cfigure id=\"attachment_118293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg\" alt=\"In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-strawberries2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together the strawberries, 1/3 cup sugar, and vanilla bean seeds and pod. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the shortcakes, preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. Bake until the shortcakes are golden and puffed, 15–18 minutes. Set aside on a wire rack to cool slightly.\u003c/li>\n\u003cfigure id=\"attachment_118278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg\" alt=\"In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg\" alt=\"Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the buttermilk and melted butter and gently stir until the flour is just moistened and the ingredients are thoroughly blended. (Do not overmix.) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg\" alt=\"Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-pre-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop 12 equal-sized blobs of the batter onto the prepared baking sheet, spacing them an inch or so apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg\" alt=\"Bake until the shortcakes are golden and puffed, 15–18 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortcakes are golden and puffed, 15–18 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg\" alt=\"Set aside on a wire rack to cool slightly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-baked1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on a wire rack to cool slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. Do not overwhip or the cream will become grainy.\u003c/li>\n\u003cfigure id=\"attachment_118305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg\" alt=\"In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-whipped-cream2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer using a whisk attachment (or using a handheld whisk), beat the cream, 1/4 cup sugar, and vanilla extract until thick and billowy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, split a shortcake and place the base on a dessert plate. Top with a heaping spoonful of strawberries with the juices, some whipped cream, and the top of the shortcake (cut side down). Top with a few more berries and a dollop of cream and serve. Repeat to make as many strawberry shortcakes as you like. Freeze any extra shortcakes in a freezer bag for up to 3 months; thaw at room temperature and toast in the oven to warm through before using.\u003c/li>\n\u003cfigure id=\"attachment_118281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg\" alt=\"To serve, split a shortcake and place the base on a dessert plate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-cut-biscuit-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, split a shortcake and place the base on a dessert plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg\" alt=\"Top with a heaping spoonful of strawberries with the juices, some whipped cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a heaping spoonful of strawberries with the juices, some whipped cream. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg\" alt=\"Add the top of the shortcake (cut side down). \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-sandwich1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the top of the shortcake (cut side down). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg\" alt=\"Top with a few more berries and a dollop of cream and serve. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-spoon-juice-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a few more berries and a dollop of cream and serve. \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/117734/summer-dessert-classic-strawberry-shortcake","authors":["5015","5014","11350"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_16271","bayareabites_1012","bayareabites_1081","bayareabites_3682"],"featImg":"bayareabites_118284","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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