Subscribe: Bay Area Bites
Added By: Feedage Forager Feedage Grade B rated
Language: English
add  butter  cheese  cool  cup  empanada  food  minutes  mixture  mushrooms  new new  new  newimg newimg  newimg  sugar  transfer 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Bay Area Bites

Bay Area Bites

KQED Public Media for Northern CA

Last Build Date: Sat, 16 Dec 2017 06:53:55 PST


The Twelve Days of Edible Canna ChristmasIMG_0060x-newIMG_9939-newIMG_0128-newIMG_0108-newIMG_9776-newIMG_9948-newIMG_9912-newIMG_9922-newIMG_9823-newIMG_9818-newIMG_9943-new

Fri, 15 Dec 2017 19:18:26 PST

Garden Society’s Bright BloomsNative Seed Lift Bar 1:1 Protein BiteOM Supermood Cannabis Infused CBD Raw CacaoMoonstone Medicinal’s Herba Mate teaHigherveda Buff BarCBD Chica Chica Boom hot sauce from Golden Goddess BotanicalsMellows Peppermint Bark marshmallowsHoly Leaf Medicinals chocolate peanut butter Bliss ChunksGolden Lotus Milk from Lotus Medicinal FoodsFurikake from Lotus Medicinal FoodsCBD-rich strawberries in milk chocolate from Satori

Media Files:

Holiday Party Food: Smoked Trout-Herb Dip with Crostini_MG_4759-new_MG_4635-new_MG_4655-new_MG_4730-new_MG_4787-new

Thu, 14 Dec 2017 18:16:13 PST

Smoked Trout-Herb Dip with CrostiniCut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.Bake until toasted, turning once, about 7 minutes.Wendy Goodfriend

Media Files:

Holiday Party Food: Root Veggie Fritters_MG_4540-new_MG_4303-new_MG_4438-new_MG_4478-new_MG_4480-new_MG_4525-new

Wed, 13 Dec 2017 16:05:04 PST

Root Veggie FrittersAdd to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.Let the fritters rest on a cooling rack before placing on a platter to serve.When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.

Media Files:

Bay Area Bites 2017 Locavore Gift GuideOlive oilOlivia-newPortofMokha-newLure_Covertote

Sun, 10 Dec 2017 11:07:53 PST

Séka Hills Picual Orchard.Chef Olivia Wu in her Moss Beach "learning kitchen."Gift box set of Yemen coffees from Port of Mokha.Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes100% of proceeds donated to fire relief.

Media Files:

Christmas Cookies: Lemony Shortbread_MG_5372-new_MG_4974-new_MG_4941-new_MG_4990-new_MG_5018-new_MG_5029-new1_MG_5056-new_MG_5210-new_MG_5234-new1_MG_5336-new_MG_5397-new

Fri, 08 Dec 2017 11:21:17 PST

Lemony Shortbread.Cut cold unsalted butter into pieces.In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.Pulse just until the mixture resembles breadcrumbs.Press the dough into the prepared cake pan.Pierce the dough all over with a fork.Bake until the shortbread begins to turn golden brown, about 30 minutes.Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.Let cool completely, then lift out of the pan using the parchment overhang.Serve the Lemony Shortbread.

Media Files:

Holiday Party Food: Cheese and Spinach Stuffed Mushrooms with Crispy Herbed Breadcrumbs_MG_4219-new_MG_3668-new_MG_3699-new_MG_3711-new_MG_3758-new_MG_3793-new_MG_3806-new_MG_3814-new_MG_3824-new_MG_3846-new_MG_3929-new_MG_3887-new_MG_3953-new_MG_3978-new_MG_4252-new

Thu, 07 Dec 2017 12:32:33 PST

Bake until the topping is golden and the mushrooms are tender, about 20 minutes.Prepping to make Cheese and Spinach Stuffed Mushrooms with Crispy Herbed BreadcrumbsCarefully remove the stems from the cap.Put the caps on the baking sheet in an even layer.In a frying pan over medium heat, melt the butter. Add the shallots and a little sprinkle of salt. Cook, stirring, until tender, about 3 minutes.Add the spinach. Cook just until wilted, then transfer to a colander.Squeeze out the liquid, transfer to a chopping board, then chop finely.Add to the bowl with the shallot mixture. Let cool slightly.Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.Add the cream cheese and 1/2 cup parmesan to the bowl with the shallot mixture. Stir well to combine.Spoon the mixture into the mushroom caps, mounding the filling slightly.Melt the remaining 1 tbsp butter. In a bowl, stir together the remaining 1/4 cup Parmesan, the panko, herb seasoning, and the melted butter.Top the stuffed mushrooms with the panko mixture, pressing it into the filling lightly.Bake the stuffed mushrooms at 375°FBake until the topping is golden and the mushrooms are tender, about 20 minutes. Serve right away.

Media Files:

Christmas Cookies: Mom’s Pecan Butter Balls_MG_5174-new_MG_4819-new_MG_4823-new_MG_4860-new_MG_4863-new_MG_4866-new_MG_4880-new_MG_4895-new_MG_5075-new_MG_5073-new_MG_5125-new_MG_5148-new_MG_5191-new

Wed, 06 Dec 2017 09:00:43 PST

When cool enough to handle, roll the balls in the reserved sugar, then transfer to a wire rack to cool completely.Sift 1 cup powdered sugar.In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt.Add the flour and beat on low just until combined. Add the pecans.Beat on low until evenly incorporated.The dough should have this consistency.Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.Place them onto the baking sheet, spacing them evenly and bake.Bake until the bottoms are lightly golden brown, about 35 minutes.Let cool on the sheet for 10 minutes.When cool enough to handle, roll the cookies in the reserved powdered sugar.Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.Mom’s Pecan Butter Balls

Media Files:

Bay Area Bites Guide to Empanadas in San FranciscoIMG_5649-newIMG_5800-newIMG_5650-new1IMG_5739-newIMG_5761-newIMG_5780-newIMG_5719-newIMG_5725-newTraditional chimichurri sauce.Spicy criolla sauce.IMG_5807-newIMG_5973-newIMG_5980-newThe “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper.The "Classic Pino" interior.Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice.Goooool Al Merken interior.The pollo empanada is made with Mary’s chicken.The pollo empanada interior.The ChilangaThe Chilanga interiorThe Jamón y quesoThe Jamón y queso interior.The vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute.The vegan empanada interior.IMG_5815-newIMG_5836-newIMG_5856-newIMG_7854-newCamerones empanadaCamerones empanada interiorJamón y queso empanada interiorJamón y queso empanada interiorAcelga empanadaAcelga empanada interiorMushroom empanadaMushroom empanada interiorTraditional carne empanadaApple empanadaApple empanada interiorCaution for Instagram-worthy shots!Seagulls like empanadasIMG_8426-newIMG_8416-newIMG_8387-newSpinach empanadaSpinach empanada interiorGround beef empanadaGround beef empanada interiorChicken empanadaChicken empanada interiorCorn empanadaCorn empanada interiorHam and cheese empanadaHam and cheese empanada interiorOnion empanadaOnion empanada interior

Thu, 30 Nov 2017 10:40:43 PST

El Sur EmpanadasInside El Sur's storefront.El Sur empanadasThe “traditional” is stuffed with hand-cut grassfed beef from Five Dot RanchPollo saltadoThe ParisienThe Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and eggThe champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.El Sur empanadas being made in the kitchenOutdoor seating at Chile Lindo.Chef-owner Paula Tejada working inside Chile Lindo.Inside Venga EmpanadasHomemade fruit drinks (mango and strawberry) are excellent accompaniments.Venga, is stamped into the crimped part of the dough, called the “repulge.”El Porteño empanadasTanguito empanadasTanguito truck and dining area.Ordering at the Tanguito truck.

Media Files: