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    Susan G. Komen San Diego 3-Day walk raises $7.6 million
    Dec 04, 2016 | 5989 views | 0 0 comments | 2 2 recommendations | email to a friend | print
    Jenny Dich and Heidi Howard from Redmond, Wash., finish up day two of the Susan G. Komen San Diego 3-Day Walk at Crown Point Park in Pacific Beach. / Photo by Thomas Melville
    Jenny Dich and Heidi Howard from Redmond, Wash., finish up day two of the Susan G. Komen San Diego 3-Day Walk at Crown Point Park in Pacific Beach. / Photo by Thomas Melville
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    Jenny Dich and Heidi Howard from Redmond, Wash., look for their tent in a sea of pink on day two of the Susan G. Komen San Diego 3-Day Walk at Crown Point Park in Pacific Beach. / Photo by Thomas Melville
    Jenny Dich and Heidi Howard from Redmond, Wash., look for their tent in a sea of pink on day two of the Susan G. Komen San Diego 3-Day Walk at Crown Point Park in Pacific Beach. / Photo by Thomas Melville
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    Thousands of Susan G. Komen San Diego 3-Day participants – women and men – walked 60-miles over the course of three-days in the fight for a world without breast cancer, raising $7.6 million. These funds will benefit breast cancer research and community outreach programs. Since 2003, the San Diego 3-Day has raised more than $113 million. “We could not accomplish this feat without our incredible participants,” said Carrie Stovall, Susan G. Komen events director. “The preparation and dedication of these walkers is inspiring and helps us get closer each day to eliminating this disease.” Participants spend months training and fundraising to prepare for the Susan G. Komen San Diego 3-Day. Throughout this weekend, lifelong friendship and memories are formed in honor of those who have battled and for those who continue to fight breast cancer. Participants spent the weekend walking through San Diego communities and camping in pink tents each night. What began early Friday morning at the Del Mar Fairgrounds concluded with a moving closing ceremony Nov. 20 at Waterfront Park. Susan G. Komen has provided more than $920 million in funding for breast cancer research and $2 billion in funding to screening, education, treatment and psychosocial support programs serving millions of people in more than 30 countries worldwide. For more information or to register for the 2017 Susan G. Komen San Diego 3-Day, visit The3Day.org. For opportunities to support the breast cancer movement in San Diego year-round – including through the Susan G. Komen Race for the Cure – contact the Susan G. Komen San Diego affiliate at 858-573-2760 or www.komensandiego.org.
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    The future of San Diego healthcare is here
    by BLAKE BUNCH
    Dec 01, 2016 | 7223 views | 0 0 comments | 6 6 recommendations | email to a friend | print
    The Jacobs Medical Center is located at 310 Medical Center Drive.
    The Jacobs Medical Center is located at 310 Medical Center Drive.
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    Jacobs Medical Center opens on UCSD's East Campus On Sunday, Nov. 20, UC San Diego Health opened the doors to the $943 million Jacobs Medical Center. The new 245-bed facility represents a future wave of healthcare for the area, boasting iPads as room controls, floor-length windows and various technological amenities to enhance a patient’s care. While many San Diegans question the direct need for such a large-capacity healthcare facility, Dr. David Brenner, vice chancellor for health services and dean of the School of Medicine at UCSD, finds that by 2030 most will be singing a different tune. The project, which has roughly taken a decade or so to come to fruition from the idea stage to completed construction, will suit specified needs of San Diegans for years to come. “It was always a long-term goal of ours to build a healthcare facility that was contiguous with the rest of UCSD’s School of Medicine,” said Dr. Brenner. “Now that this project has come to completion, this world-class hospital and research center have brought our educational and healthcare system ahead of the curve.” Named after Joan and Irwin Jacobs, who provided around $100 million in gifts to UCSD, the new building reflects a continued healthcare “boom” in San Diego—and southern California at large. Mr. Jacobs arrived in San Diego in 1966, and was the co-founder of Qualcomm. When he first arrived, Jacobs noted that UCSD had “just opened a medical school, but retained no hospital of any kind.” “We are committed to providing outstanding medical care for San Diego,” said Dr. Brenner. “By 2030, a good deal of our existing facilities will be rendered seismically unfit. While that may seem like the distant future, this foresight will ultimately provide San Diegans with the care they need. We want residents to have access to healthcare without having to leave the city. Ten years ago, that was not the case.” The 509,000 square-foot, ten-story facility includes three specialty wings: The Rady Pavilion for Women and Infants, the Pauline and Stanley Foster Pavilion for Cancer and the A. Vassiliadis Family Pavilion for Advanced Surgery. Similar to Jacobs’ case, all of the wards are also named after philanthropists. Dr. Brenner touts these three separate pavilions for their specialized care. “The top floor (Rady Pavilion) will serve women and infants in high-risk pregnancy situations,” said Dr. Brenner. “Directly underneath, and for the first time in the history of San Diego, cancer patients are able to walk about the ward.” These patients are presented this tremendous ability due to the fact that the entire Foster Pavilion is pressurized to suit those undergoing chemotherapy. The Vassiliadis Family Pavilion presents one of the greatest achievements for the facility, and is where neurosurgery, organ transplants, advanced imaging and other specialized surgery will take place. It must be noted that all 245 rooms are equipped with “knowledge walls,” which allow patients to control the comfort of their own room, as well as procure information regarding their current conditions. “One thing most people tend to overlook, is that our older hospitals will be deemed unsuitable relatively soon,” said Dr. Brenner. “With the Jacobs Medical Center, we can provide exclusive care for all San Diegans.” The facility is now open, and has generally received outstanding reviews from those who have occupied its new wards. Though some remain shortsighted, this overall advancement in medicine is arguably beneficial for all residents of America’s Finest City.
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    North Course at Torrey Pines reopens after $12.6 million renovation
    Nov 29, 2016 | 14081 views | 1 1 comments | 3 3 recommendations | email to a friend | print
    Torrey Pines North Course - No. 15. Photo credit: Torrey Pines Golf Course
    Torrey Pines North Course - No. 15. Photo credit: Torrey Pines Golf Course
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    Following a comprehensive nine-month, $12.6 million renovation, the North Course at Torrey Pines Golf Course has reopened to an eagerly awaiting golfing public. Originally designed by William F. Bell and opened in 1957, the renovated North Course now stands to rival the popularity of the world famous South Course, host of the U.S. Open in 2008 and in 2021. The North and South courses, owned and maintained by the City, are both public courses, and the North averages approximately 82,000 rounds of play per year. “We are excited to re-open the North Course to the global golf community,” said Herman Parker, director of Park and Recreation for the City of San Diego. “Torrey Pines is a world-renowned golf facility, and we are pleased to be able to offer two outstanding courses, each with their own unique characteristics. Now, no San Diego golf excursion is complete without playing both the North and South at Torrey.” Course architect and golfing great Tom Weiskopf visited Torrey Pines this week to officially unveil the renovated North Course, a project that holds a special place in his golf career and design portfolio. His first career win came at Torrey Pines at the 1968 Andy Williams-San Diego Open, predecessor to the current Farmers Insurance Open played every January at Torrey Pines. “It’s really special,” Wesikopf said. “And to work on a piece of property that amazing doesn’t happen very often. The sheer beauty of the place always captivates me. Now people can look forward to playing 36 incredible holes at Torrey Pines by playing the North and the South.” While the North Course maintains a similar feel to its original design, there were some significant changes. The number of bunkers has been reduced from 59 to 41, and the average green size increased from 4,500 square feet to 6,400. All 18 greens were completely reconstructed to United States Golf Association standards, with the existing poa annua grass replaced with 100 percent bent grass – a Tyee 007 blend. The front and back nines were also reversed, allowing golfers spectacular ocean and canyon views as they finish their rounds. Carts paths have been replaced, and irrigation has been improved. Greens were fitted with an advanced SubAir system that pulls moisture out of the surface and can cool greens during hot weather. The work was completed on time and on budget. “Switching the nines is very significant because the back nine is so iconic with its incredible views,” Weiskopf said. “The larger greens allow for more pin placements and more variety, and we’ve taken out bunkers but kept others that are strategically placed.” Weiskopf’s renovations have successfully struck a balance between providing ample challenge for professional and scratch golfers and keeping the course playable for amateurs and casual golfers of all abilities. The North Course now features five sets of tees, allowing it to play as long as 7,258 yards or as short as 5,197. In total, the North has been lengthened nearly 200 yards from the tips. “I tried to bring the North Course into the 21st century,” Weiskopf said. “It was built in the 1950s, and nothing of significance had ever been done to it. Everything we did in the redesign was to bring it up to current standards. It’s now a top-of-the-line golf course.” Weiskopf Design Group has completed 60 golf course design projects since 1985. Among those are five that have been included in Golf Magazine’s list of the top 100 courses in the world – Troon Golf and Country Club (Scottsdale, Ariz.); Forest Highlands Golf Club, The Canyon Course (Flagstaff, Ariz.); Troon North Golf Club, The Monument (Scottsdale, Ariz.); Loch Lomond Golf Club (Scotland) and Double Eagle Club (Galena, Ohio). Weiskopf was named Golf Architect of the Year by Golf World magazine in 1996. A winner of 16 tournaments during his nearly 30-year career on the PGA Tour, Weiskopf owns one major championship trophy (The Open Championship, 1973) and finished third or better in six other majors. Housed within the City of San Diego Park and Recreation Department, the City’s Golf Division manages and operates Mission Bay, Balboa Park and Torrey Pines golf courses. Its mission is to serve patrons and players of all ages and abilities while enhancing their enjoyment of the game by providing a high quality golf experience. For more information about the City’s Golf Division, visit www.sandiego.gov/golf.
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    AB2ski
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    November 29, 2016
    Ahhhh, my old home course while growing up in the 80's! Played Jr. Golf and H.S. Golf there, and just lots of good memories with my dad. Can't wait to get back there and try it out.
    Little Mensches, SD Coastkeepers clean up the La Jolla Shores
    by BLAKE BUNCH
    Nov 25, 2016 | 11918 views | 1 1 comments | 5 5 recommendations | email to a friend | print
    Jeremy Cohn, Myles Cohn, Elia Cohn and Tonia Cohn do their part at the Nov. 20 beach clean. Photo credit:Steve Katzke.
    Jeremy Cohn, Myles Cohn, Elia Cohn and Tonia Cohn do their part at the Nov. 20 beach clean. Photo credit:Steve Katzke.
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    On Sunday, Nov. 20, children from the La Jolla Jewish Community Center’s Little Mensches program teamed up with water keeping group, San Diego Coastkeepers, to clean up the beach at La Jolla Shores. The combination of a picturesque day, surf competition and hundreds of other kids at the beach did not slow this group down one iota. These children volunteered to sacrifice the better part of their Sunday, unencumbered by the surrounding festivities, indeed setting a prime example for all who reap the benefits of the Pacific Ocean. While one may not envision heaps of plastic debris or other trash strewn about the pristine beaches of La Jolla, the Little Mensches, under the direction of SD Coastkeepers representative Kristin Kuhn, procured quite the haul at their past beach clean up. “Typically, most of these beach cleanups I have been involved in are a few hours long,” said Chairperson of the Little Mensches program, Jessica Fink. “While the kids will only be out here for an hour, it entails much more than simply keeping a beach clean. This instills a sense of pride and ownership in their community, as well as educates them on how to protect their waters for future generations.” Roughly fifty plus children participated in the event, pacing the shores with trash claws and bags, enthusiastically collecting trash as though it were sunken treasure. The Little Mensches did not simply arrive, pick up trash, then beg for some ice cream on the drive home. They remained attentive while Kuhn explained how putrefaction affects their waters, exhibits plastic bits all discovered in the stomach of one poor fish, and encourages them to take care of what they seemingly understand as necessary. “You know, it’s one thing to organize these cleanups throughout all of the wonderful beaches that San Diego has to offer,” says Kuhn. “While that is a large part of what we [SD Coastkeepers] organize, I find the educational arm provides a greater lasting impact. These kids really care and it shows.” According to Kuhn, SD Coastkeepers organize monthly cleanups, sponsored cleanups, and “beach cleanups in a box.” The latter ensures that if one cannot make it to a cleanup, they are still able to do their part. In this case, SD Coastkeepers provide all the necessary tools for roughly twenty-five people to execute a beach cleanup. This “do it yourself” option is ideal for “nonprofits, community centers, churches, family reunions, university service organizations, and other small groups looking to give back to the community.” In total, the Little Mensches collected 52.5 pounds of debris off of the beach. That’s rather impressive for a group of children between the ages of four and eight years old. The items were then recycled in accordance with state regulations.
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    Leah103
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    December 02, 2016
    It's the central tenet of Judaism to heal the world. Very proud of these little ones (and their parents)for learning this precious lesson so early.
    Thanksgiving feasts at La Jolla restaurants entice families to eat local
    by JENNY WERTH
    Nov 21, 2016 | 15051 views | 0 0 comments | 5 5 recommendations | email to a friend | print
    The Marine Room’s turkey dinner is complete with ocean views and candlelight.     PHOTO BY GREGORY BERTOLINI
    The Marine Room’s turkey dinner is complete with ocean views and candlelight. PHOTO BY GREGORY BERTOLINI
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    Thanksgiving is intended to be a holiday about feeling grateful; a time to reflect on what we appreciate in life. However, for many, it’s increasingly becoming a day of resentment. Sorry, but a leisurely cruise up the coast to see the in-law’s this thankful holiday isn’t the definition of relaxation- traffic will be a nightmare. Add listening to frustrated kids while trying to ignore your own “ungrateful” thoughts resembling something like “I should have just stayed home,” and well, you’ve got a recipe for a complete family-meltdown. And since a holiday meal can be served to you from a bountiful kitchen just a few minutes from home, it’s not really that hard to decide where to spend the holiday, is it? We’re talking about all the trimmings minus the work at two of the most delectable restaurants on the La Jolla coast after all. Travel plans aside; if you’re a cook hosting the dinner, we’ve also got the inside seasonings from the experts on what makes for a trendy meal for this Thanksgiving. Finally, if you have to host this year but aren’t really a cook (but, perhaps would like to pretend you are), then head to Gelson’s Market now and order up your turkey-dinner for later. No one will know. We promise. Staying home on Thanksgiving? Saunter over to The Shores, then roll home stuffed At The Shores Restaurant there’s quite the feast being offered under the direction of Chef de Cuisine Percy Oani. Chef Oani leads the restaurant and catering teams with over 15 years of experience in the culinary arts. And for Thanksgiving, he’s got the best way to cleverly garnish every dish. Here’s the low-down on what’s being offered for the most memorable meal in the culinary calendar. The website states one can “Enjoy a variety of savory appetizers, delicious main courses including Molasses Sage Glazed Ham, Herbs de Provence Butter Basted Tom Turkey, and Rosemary Roasted Angus Prime Rib, seasonal sides, delicious desserts and much more.” When: The Thanksgiving Day Buffet is available from 9:30 a.m. to 7 p.m.  $56 per person with special pricing available for children 12 and under. Reservations can be made by calling 858.456.0600 or by visiting www.TheShoresRestaurant.com. Or simply stroll over to The Marine Room for oceanfront dining sans the stress Maître Cuisiniers de France and award-winning chef Bernard Guillas of The Marine Room will be serving an array of culinary classics for palate-pleasing on Thanksgiving. Prepare to salivate with the entrees from this executive chef’s creations. The Marine Room’s website states the menu will feature local ingredients with a global flare. “Thanksgiving Day- Choose from a wide selection of main courses including Julian Harvest Apple Cider Brined Turkey Breast, Marcona Almond Crusted Swordfish, Colorado Lamb Osso Buco and more. Top off your meal with a selection of delectable desserts such as Five Spice Pumpkin Torte, Fair Trade Chocolate Guava Dacquiose and Warm Heirloom Apple Rhubarb Berry Cobbler.” When: From noon to 7 p.m. on Thanksgiving. Prices are per entrees ordered.  www.marineroom.com. Maître Cuisiniers de France and award-winning chef Bernard Guillas joined La Jolla Beach & Tennis Club, Inc. as executive chef in June 1994. In addition to The Marine Room, Guillas is responsible for directing the resort’s other two restaurants, including The Shores Restaurant, and all catering operations for the La Jolla Beach & Tennis Club. Cooking on Thanksgiving? Here’s an inside look at some of executive chef Guillas’ plans for the perfect turkey and mouth-watering sides. Keep in mind that he joined as executive chef of the Beach & Tennis Club in June 1994, this means he’s no spring chicken when it comes to a tasty turkey. Following, we’ve got cooking recommendations from Chef Oani from The Shores Restaurant. Q & A with Chef Guillas Q: Are there any new dishes that are trendy this year for Thanksgiving? Chef Guillas: As fall is in full bloom and winter is knocking on the door, my favorite ingredients are organic root vegetables. The Rainbow Beets, harvested by Suzie’s Farm, are the perfect platform to celebrate the season. Their supporting cast: La Quercia prosciutto, beemster aged gouda, car acara orange from the farmer’s market, lemon-infused chile olive oil and maple anise vinegar reduction brings synergy to the dish. Q: Can you please include a recipe for families? CG: My sister, Sylvie, lives in a remote village close to the Mont St. Michel castle. Her historic stonemanor is a treasure, with walls so thick that they trap all the aromas of the food being prepared inthe kitchen. She grows her own vegetables and raises chickens, ducks, turkeys, rabbits and sheep. There is no need to go to the market when you have such a boon in your backyard! Her tip for keeping this dish moist is to baste the turkey with a lot of butter during roasting. *See recipe bar for Sylvie’s Turkey Breast Ballotine. Q: Can you recommend a recipe that you think stands the test-of-time for a popular dish? CG: My friend Alfred in El Cajon has two persimmon trees that are priceless during the Thanksgiving season. The fruit is aromatic and dense, creating the perfect pairing for my cranberry relish. Persimmons are available at farmer’s markets and at your local grocery store. Prepare your cranberry sauce a week ahead and store in the refrigerator. The flavors will intensify daily. Making that turkey the “chef’s way” (and what other way is there?) Q: Is there any advice you could provide on what one should follow as they prepare a turkey dinner? CG: Buy a fresh turkey, if possible. If not, defrost your turkey in the refrigerator three days in advance. If you are going to brine your turkey, experiment with different flavors. There are several ciders with which to experiment: apple cider, pear cider, Julian Cherry Bomb cider. And different aromatics like juniper berries, sage, lemon thyme, star anise, chiles… your pantry and garden has no limit! Q: What are one or two things you think most people overlook when cooking their own Thanksgiving meal? CG: Rest your turkey for 20 minutes after you take it out of the oven. This will keep it very moist as the juice will be flowing during resting time. Prepare your holiday pies two days prior to Thanksgiving. As they rest in the refrigerator, the flavors will continue to develop. And, plan your menu well in advance – including your wine selection. Make a shopping list and a timeline to avoid any stress during this very special day. More advice for cooking on Thanksgiving - Q & A with Chef Oani Here are some exclusive tips for trendy new dishes from the master of the kitchen himself, Chef Oani. Get ready to cut these culinary classic recommendations out for your recipe book. All about preparing that turkey: Q: Chef, are there any tried-and-true recipes for Thanksgiving? And are there any special tricks to include in a dish to give it an extra kick? Chef Oani: I like to brine (marinate) my whole turkey for two days, then cook it at a low temperature with the breast side down. The turkey is actually hanging up that way the breast isn’t touching the pan. Having the turkey inverted while cooking makes the turkey breast juicy.  All the drippings from inside the cavity seeps through the breast making it juicy. Q: What’s one or two things you think most people overlook when cooking their own Thanksgiving meal?  CO: I think people tend to overlook the time it takes to cook the turkey.  When you’re at home and oven space is limited, overlooking the cooking time for the turkey can throw everything else behind. Q:  Is there any advice you could provide on what one should or shouldn’t do as they prepare a turkey dinner?  CO: I’d say plan well ahead.  All the extra time that you take in planning and executing your thanksgiving dinner will help you stay relaxed. Everyone knows that when a meal is made from the heart, it just tastes THAT much better!!  You can’t really put all your heart into it if you’re rushing to get things done. Gelson’s Market offers the entire Thanksgiving meal for order; the samplings were delicious- goto http://gelsons.com/entertaining/holiday-meals (858) 488-0044 Sylvie’s Turkey Breast Ballotine Croissant Sausage Stuffing, Glazed Carrots, Cipollini, Apple Cider Gravy (Serves 6) Stuffing 1 tablespoon unsalted butter 1 cup stemmed, diced oyster mushrooms 2 cups minced leeks, white part only 1/4 cup chopped roasted hazelnuts 1/2 cup diced sun dried tart cherries 1 teaspoon chopped sage 1/2 cup chopped parsley 1 cup chicken stock 6 links hot Italian sausages, casings removed 8 large croissants, cubed to taste sea salt and freshly ground pepper 1 4-pound boneless free range turkey breast 1 stick butter, diced 2 teaspoons chopped thyme Preheat oven to 375°F. Melt butter in large skillet over medium heat. Add mushrooms, leeks, hazelnuts, cherries, sage and parsley. Season with salt and pepper. Cook 5 minutes without browning, stirring often. Transfer mixture to large mixing bowl. Add chicken stock. Fold in sausage and croissants. Place turkey breast on cutting board. Butterfly-cut breast lengthwise to create pocket. Place two thirds of stuffing in center. Roll. Tie with butcher twine. Transfer remaining stuffing to baking dish. Cover. Place turkey in roasting pan skin side up. Dot with butter. Season with thyme, salt and pepper. Bake 1 hour or until center of stuffing reaches 160 degrees, basting often. Bake reserved stuffing during last 30 minutes of cooking turkey. Transfer turkey to cutting board. Place roasting pan on stovetop over medium heat to make sauce. Apple Cider Sauce 2 tablespoons unsalted butter 1/2 cup chopped shallots 2 green apples, cored, chopped 4 leaves sage 2 tablespoons sifted flour 2 tablespoons balsamic vinegar 1 cup sparkling apple cider 2 cups chicken stock to taste sea salt and freshly ground pepper Add butter, shallots, apples and sage to roasting pan. Cook 5 minutes, stirring often. Stir in flour. Cook 1 minute, stirring constantly. Add balsamic and apple cider. Bring to boil. Add chicken stock. Bring to simmer. Reduce to sauce consistency. Strain through fine sieve. Season with salt and pepper. Presentation 1/2 cup verjus 1/2 pound young carrots, peeled, trimmed 1/2 pound cipollinis, peeled 2 tablespoons butter 2 tablespoons honey 1 tablespoon minced mint to taste sea salt and freshly ground black pepper Add butter, verjus, honey, cipollinis and carrots to large skillet over medium heat. Bring to simmer. Season with salt and pepper. Cover. Cook 2 minutes. Uncover. Cook until liquid is syrupy. Add mint. Toss. Adjust seasoning. Set aside. Cut turkey breast into 1-inch thick slices. Place in center of warm serving plate. Garnish with carrots and cipollinis. Spoon sauce onto plate. Persimmon Cranberry Relish (Makes 2 cups) 2 cups ruby port 1 cup light brown sugar, packed 1/4 teaspoon ground black pepper 1 stalk lemongrass, split 2 star anise 1-12 oz bag fresh cranberries 2 cups fresh persimmons, stemmed, peeled, cut into ¼ inch pieces 1/4 cup minced crystallized ginger Combine first 5 ingredients in medium saucepan. Bring to boil. Stir until sugar dissolves. Reduce heat to low. Simmer 15 minutes or until liquid is reduced by half. Remove lemongrass and star anise. Stir in cranberries, persimmons and ginger. Cook over medium heat until liquid is slightly reduced and berries burst. Stir occasionally, about 6 minutes. Cool. Transfer sauce to bowl. Chill until cold. Cover. Keep refrigerated. (Can be prepared 1 week ahead.) Oani Family Pineapple Upside-Down Cake (Serves 10) Pineapple Brown Sugar Glaze 1 ½ pounds (6 sticks) unsalted butter plus 1 teaspoon for pan 1 ¼ pounds (1 box plus ½ cup) dark brown sugar 2 cups peeled, cored, diced ripe pineapple Butter all sides 13x9x2 baking pan with 1 teaspoon of butter. Melt butter in a saucepan over medium heat. Make sure it does NOT boil. Add brown sugar. Combine well using a wooden spoon. Cook 2 minutes or until sugar is melted. Remove from heat. Allow to rest for 2 minutes. Stir mixture until fully combined and there is no butter floating on the surface. Pour glaze in to prepared pan. Allow to cool to room temperature. Top with pineapple evenly distributed. Set aside. Cake 6 cups cake flour 2 tablespoons baking powder 1 teaspoon salt 3 ½ sticks unsalted butter at room temperature 1 1/3 cups granulated sugar 1 1/3 cups dark brown sugar, packed 6 large eggs 2 tablespoons vanilla extract 1 ½ cups whole milk Preheat oven to 375F°. Sift together cake flour, baking powder and salt in a large mixing bowl. Set aside. With a countertop mixer (such as Kitchenaid), cream butter and sugars at medium speed until light and fluffy. Add eggs two at a time. Add vanilla extract. Alternate the flour mixture and milk until combined using 2 cups of flour mixture and ½ cup milk at a time. Pour cake batter in to prepared baking pan on top of pineapple. Bake 35-40 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes. Invert on to a cake platter. Serve with your favorite ice cream.
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