Play Me a Recipe

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WoonHeng makes Buffalo Tempeh & Caramelized Onion Baked Buns Nov 16, 2021

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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.

Buffalo Tempeh & Caramelized Onion Baked Buns

Makes 8 buns

For the dough:

245 grams (about 2 cups) all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons instant yeast
1/4 teaspoon salt
150 milliliters (⅔ cup) warm wate

For the filling:

1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed
1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)
1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes
1 handful chopped scallions
Salt, to taste

For the “egg wash” and topping:

1 tablespoon unsweetened soy or oat milk
1/2 tablespoon maple syrup
Toasted white sesame seeds, for sprinkling
Plant-based butter, melted

Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.
Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).
Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.
Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.
Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).
Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.
Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.
To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.
Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.
Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.
Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.
Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.
Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Kristen Miglore makes Marie-Hélène's Apple Cake from Dorie Greenspan Nov 15, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 3:05) before starting the episode.

Marie-Hélène's Apple Cake From Dorie Greenspan
Serves 8

3/4 cup (95g) all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
4 large apples (if you can, choose four different kinds)
2 large eggs
3/4 cup (150g) sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/2 cup (115g) unsalted butter, melted and cooled

Center a rack in the oven, and preheat the oven to 350°F (175°C). Generously butter an 8-inch (20cm) springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in halves and remove the cores. Cut into 1- to 2-inch (2.5 to 5cm) chunks.
In a bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour mixture and when it is incorporated, add half the melted butter, followed by the rest of the flour mixture and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or waxed paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
The cake can be served warm or at room temperature, and will keep for about 2 days at room temperature. Greenspan’s husband says it gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it—it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Rick Martinez makes Cranberry Salsa Macha Nov 12, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Cranberry Salsa Macha
Makes 2 cups

1 1/2 cups vegetable oil
5 garlic cloves, peeled
3/4 cup raw pecans
8 (48 g/1.69 oz.) chiles guajillo, stemmed and seeded
3 chiles de árbol, stemmed (seeded for mild)
2 tablespoons raw white sesame seeds
Kosher salt (Diamond Crystal)
2 dried bay leaves, crumbled into small pieces
1 teaspoon dried oregano, preferably Mexican
1/2 cup dried cranberries, sweetened

Heat 1 ½ cups oil, garlic and pecans in a large saucepan over medium until garlic is golden brown and oil is lightly bubbling, 6-8 minutes. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heat proof medium bowl. Still off the heat, toss chiles in hot oil until oil turns slightly reddish and chiles are very fragrant and brick red colored, 15-30 seconds. Use a slotted spoon to transfer chiles to garlic mixture and let cool 5 minutes. Add sesame seeds to hot oil and let sit until ready to use.
Purée garlic-chile mixture, 1 ½ teaspoons salt, bay leaves and oregano in a food processor until coarsely ground; with motor running, slowly drizzle in sesame oil mixture until all the oil has been added and chiles and nuts are finely chopped. Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the refrigerator.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Amy Chaplin makes Maple-Mustard Tempeh with Black Rice Nov 09, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amy starts listing them at 2:35) before starting the episode.

Maple-Mustard Tempeh with Black Rice
Serves 4

For the tempeh:

1 (8-ounce) package Lightlife Original Tempeh
1/2 cup filtered water
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons raw apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon tamari or soy sauce
1/2 teaspoon crushed garlic

For the black rice:

1 cup black rice
1 3/4 cups filtered water, plus more to soak
Large pinch fine sea salt

For the shredded carrot salad:

8 ounces carrots (about 4 medium-large), scrubbed
2 cups fresh parsley leaves, roughly chopped
2 scallions, thinly sliced (or ¼ cup chopped chives)
1/4 cup toasted sunflower seeds
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste

For the tahini drizzle:

1/3 cup tahini
1/2 cup filtered water
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon maple syrup or honey
1/4 teaspoon crushed garlic

For the tempeh: Set up a steamer with a couple of inches of water and bring to a boil over high heat. Preheat the oven to 350°F.
Cut the tempeh crossways in half. Cut each half in half so you have 4 even rectangles. Cut each piece in half horizontally so you have 8 thin rectangles. Stack 2 at a time and cut them on the diagonal to get 16 triangles.
Add the tempeh to the steamer and steam for 10 minutes.
Add water, maple syrup, mustard, vinegar, oil, tamari, and garlic to a 2-cup liquid measuring pitcher or small bowl and whisk to combine; set aside.
Remove tempeh from the heat. Have an 11- x 8-inch (or equivalent size) baking dish ready. Once the tempeh is cool enough to handle, but still warm, arrange it in the baking dish in a single layer with a bit of room to move. Pour marinade over tempeh and bake for 55 to 60 minutes, gently shaking the pan halfway through cooking to baste the tempeh. Tempeh is ready when all the marinade has been absorbed and the color is golden.
Remove from the oven and serve warm with the black rice, shredded carrot salad, and tahini drizzle. Any leftover tempeh can be stored in the fridge for up to 3 days and eaten at room temperature or steamed to re-heat.
For the black rice: Add rice to a 2-quart pot (the one you will cook it in) and cover with 2 inches of filtered water. Soak for 10 to 12 hours (or up to 24 hours in a cool spot).
Drain and rinse the rice. Return the drained rice to the pot. Add 1 ¾ cup water plus a large pinch of fine sea salt and bring to a boil over high heat. Cover, reduce heat to low, and simmer for 50 to 60 minutes, or until all the water is absorbed and rice is cooked. Remove the rice from heat and set aside for 10 minutes before serving.
For the shredded carrot salad: Grate carrots on the largest hole of a box grater and place in a medium bowl. Add parsley, scallions, sunflower seeds, vinegar, olive oil, and salt. Mix well to combine and adjust salt to taste.
For the tahini drizzle: Combine tahini and water in a 2-cup liquid measuring pitcher or small bowl and stir until smooth and creamy. Add lemon juice, olive oil, salt, maple, and garlic and stir until combined. Season to taste and serve. Store leftover sauce in the fridge for up to 3 days.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Julia Sherman makes Gluten-Free Buckwheat Groat Pancakes Nov 05, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.

Gluten-Free Buckwheat Groat Pancakes
Serves 5 to 7

1 1/2 cups (270 grams) hulled buckwheat groats
1 teaspoon apple cider vinegar
Dried or dehydrated blueberries (optional)
2 dates, pitted
1/2 cup (120 milliliters) plain full-fat yogurt
1/2 cup (120 milliliters) milk, buttermilk, or almond milk
4 whole large eggs
2 large egg whites
2 ripe bananas
1 teaspoon kosher salt
1/2 teaspoon almond extract
2 teaspoons baking powder
1/2 teaspoon baking soda
Ghee or coconut oil, for cooking

Do ahead
Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
Make the pancakes
If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.
If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.
Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.
Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Jesse Szewczyk makes Red Wine Brownie Cookies Oct 29, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.

Red Wine Brownie Cookies

Makes 18 large cookies

2 sticks (16 tablespoons/226 grams) unsalted butter
2 cups (473 ml) dry red wine, any variety
⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
3¼ cups spooned and leveled all-purpose flour (416 grams)
½ cup (45 grams) natural, unsweetened cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups (300 grams) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)

In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.
To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it’s at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.
As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.
Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don’t be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

Emma Laperruque makes a Plant-Based Italian Sub Oct 26, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at TK) before starting the episode.

Plant-Based Italian Sub

Makes 1 sandwich

1/2 (6-ounce) package Lightlife Smoky Tempeh Strips
Neutral oil, like canola or vegetable
2 tablespoons plant-based mayonnaise
1 small garlic clove, minced
3 tablespoons sliced pepperoncini, brine reserved
1/2 teaspoon fennel seeds, toasted and lightly crushed
1/4 teaspoon dried oregano
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 sub roll (about 8 inches long), halved horizontally, toasted if you’d like
2 slices plant-based cheese, such as Chao
1/4 to 1/2 beefsteak tomato, thinly sliced
1/4 small yellow onion, thinly sliced
2 to 4 pieces iceberg lettuce
Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling

Crisp the Lightlife Smoky Tempeh Strips: Add a thin layer of neutral oil to a cast-iron skillet over medium heat and add the tempeh. Sear until crispy on both sides, about 4 minutes total. Transfer to a plate to cool.
Meanwhile, make the plant-based garlic mayo: Combine the mayonnaise, garlic, 1½ teaspoons of the pepperoncini brine, fennel seeds, oregano, and red pepper flakes in a bowl. Season with more brine to taste. (Storage note: This plant-based garlic mayo will keep in the fridge in an airtight container for up to 1 week.)
Spread the plant-based garlic mayo on the inside of the sub roll. To the bottom piece of bread, stack in this order: smoky tempeh strips, provolone, lettuce, tomato, onion, pepperoncini, sprinkle of salt and pepper, drizzle of olive oil and red wine vinegar, top half of bread. Press down with your hand so all the ingredients get acquainted.
Slice in half and serve with lots of napkins. This is also great to bundle in foil and take to school or work.

Dawn Perry makes Weeknight Cassoulet Oct 22, 2021

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Dawn starts listing them at 1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

4 tablespoons olive oil, divided
4 sweet Italian sausages (about 1 pound total)
1 onion (any color), chopped
1 stalk celery, thinly sliced
2 garlic cloves, smashed and chopped
Kosher salt
Freshly ground black pepper
Two (15.5-ounce) cans cannellini or white northern beans (undrained)
1 cup water
1 teaspoon white wine vinegar
1 cup panko, coarse fresh bread crumbs, or cracker crumbs
1/3 cup chopped fresh parsley
1 bay leaf

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

[BONUS] My Family Recipe: Motherhood & Chocolate Cake Oct 15, 2021

Show notes

First up: A food writer's reflection on loss and grief—and the untold power of a mother-knows-best birthday cake.

"I think food can serve so many important functions, specifically in grief. It is a way to nourish us, physically nourish us, at a time when we are just feeling so weak and so sad and so, maybe incapable of nourishing ourselves well." —Lisa Ruland

Referenced in this episode:

Find more My Family Recipe episodes here.

Murielle Banackissa makes Spicy Apricot-Glazed Tempeh Oct 12, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Murielle starts listing them at 2:03) before starting the episode.

Spicy Apricot-Glazed Tempeh

Serves 2

1 (8-ounce) package Lightlife Original Tempeh
1/4 cup plus 1 tablespoon apricot jam
1 tablespoon lime juice
1 tablespoon tamari or low-sodium soy sauce
1 teaspoon freshly grated ginger
1/2 fresh red chile, finely minced
Tablespoon canola oil
Sesame seeds, for garnish

Cut the tempeh into ½-inch cubes.
Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.
Prepare the glaze: In a bowl or glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chile using a silicone spatula.
If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.
Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.
After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.
Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.

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