"mole" news and stories

In just a few short weeks, we'll be giving our undivided attention to turkey, but until then, we might give another bird a try: duck. The idea of cooking duck at home might instill fear, but the San Francisco Chronicle went to Bay Area experts to find out the best, easiest way to prepare the bird. The accompanying recipes are: Nancy Oakes' Slow-Roasted Duck, Cindy Pawlcyn's Roast Duck, Bay Wolf's All-Day Duck, Bay Wolf's Seared Duck Breasts with Spice Rub, Manka's 'Shut Up' Duck Legs, and Brussels Sprouts & Mushrooms with Duck Confit.

If you don't have your Jack o' Lantern up yet for Halloween next week, go ahead and grab a pumpkin, do your thing, but save the seeds! Pumpkin seeds are awesome in everything from a deeply rich Pipian Mole to dessert, Candied Pepitas!

That's mole as in "mo-lay," not mole as in "Whack-a-Mole" at Chuck E. Cheese. But be not mistaken, making the former is no less difficult than playing the latter.

Mole is a traditional Mexican sauce that has a reputation of being rather difficult to make, not because the technique is all that complicated, but because there are over 30 ingredients and according to Matt Armendariz of food blog MattBites who finally attempted to make the sauce himself, at least 43 steps in making it. Just a few of the ingredients, which seem strange, but are essential to the sauce are chiles (not surprising), nuts (still not quite surprising), ripe plaintains, raisins, bread and tortillas as thickeners, chocolate and cinnamon! Matt does a quick history of mole, talks about his grandmother's mole, and shares the recipe he used to make it at home, which comes from Bon Appetit magazine.