Play Me a Recipe

Latest Episodes:

Carla Lalli Music makes Sorry, I Love Celery Oct 08, 2021

Show notes

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 (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

3 anchovy fillets packed in oil, drained
2 garlic cloves
kosher salt
freshly ground pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon Aleppo pepper
10 Castelvetrano olives
6 Piparra peppers
1 bunch celery
2 ounces Parmigiano
1/2 cup parsley leaves and tender stems

In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

Emma Laperruque makes Tuna Avocado Toast Oct 01, 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 1:23) before starting the episode.

Tuna-Avocado Toast

Serves One

2 slices of bread
1 small, ripe avocado
1 (5oz) can oil-packed tuna
1tbsp fresh squeezed lemon juice
Kosher salt
Fresh ground pepper

Toast 2 slices of bread however you want (toaster, broiler, pan).
Halve, pit, and peel 1 small ripe avocado and add to a bowl with 1 drained (5-ounce/140g) can oil-packed tuna, 1 tablespoon freshly squeezed lemon juice, and a big pinch each of kosher salt and freshly ground black pepper.
Mash with a fork until it’s as smooth or chunky as you want, adjust the seasonings to taste, then divide between the toast.
Finish with another squeeze of lemon and a sprinkle of salt and pepper. (Psst: If you want a more avocado-y situation, you can use a large avocado, then stretch to 3 to 4 slices.)

[BONUS] Black & Highly Flavored: Black Women Brew with Atinuke Diver Sep 28, 2021

Show notes

SoulPhoodies Tamara Celeste and Derek Kirk speak with Atinuke Diver about This Belongs to Us, her documentary chronicling the stories of Black women brewers in the American south, and their journeys of reclamation and revival as they navigate the predominantly white- and male-dominated landscape of beer in America.

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Peter J Kim makes Instant Ramyun "Carbonara" Sep 24, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 10:15) before starting the episode.

Instant Ramyun "Carbonara"

Serves 1

1 packet instant ramen, such as Shin Ramyun
1 slice American cheese
1 large egg, divided

Put half of the ramen seasoning packet in a bowl; top with the cheese and then the egg yolk. Reserve the dried veggies and bottom-of-the-package crunchy noodle bits.
Simmer the "cake" of dried noodles, in a small saucepan of boiling water, until it just starts to unravel, about 1 minutes. Drop in the egg white and swirl with chopsticks, encouraging the noodles to further unravel.
Once the noodles are al dente (not soft!), drain and add them to the bowl. With chopsticks, mix the noodles with the yolk, cheese, and seasoning powder. The water on the noodles should help turn this all into a creamy, clingy sauce.
And, the pièce de résistance: garnish with the crunchy noodles and veggies for texture.

[BONUS] Black & Highly Flavored: Black Smoke with Adrian Miller Sep 21, 2021

Show notes

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)

If you're enjoying this podcast, follow Black & Highly Flavored so you don't miss out on future episodes.

Rebecca Firkser makes Big Bean Sorta-Scampi With Linguine Sep 17, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Rebecca starts listing them at :55) before starting the episode.

Big Bean Sorta-Scampi With Linguine

Serves 4

8 ounces big dried beans, such as corona, gigante, or large lima, soaked overnight; or 2 (15-ounce) cans butter beans, drained and rinsed + 1 cup vegetable stock
8 cloves garlic, divided
1 lemon
7 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
½ cup panko
1 medium red or yellow onion, finely chopped
2 tablespoons unsalted butter
½ to 1 teaspoon red pepper flakes (optional)
1 teaspoon fish sauce (optional)
1 bunch flat-leaf parsley (leaves and all stems), finely chopped
1 pound long pasta, such as linguine or fettuccine

If using canned beans (see Author Notes on Food52), skip to Step 3 (you’ll also skip 3 of the garlic cloves). Drain and rinse the soaked beans. Smash and peel 3 garlic cloves and use a peeler to remove 3 long pieces of zest from the lemon. Heat 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat and add the garlic and zest. Cook just until the garlic is starting to take on color on both sides, about 4 minutes. Drain the beans, then transfer to the pot and cover with 3 inches of water. Stir in 1½ tablespoons of salt and lots of black pepper.
Bring the mixture to a boil over medium high heat, then reduce the heat to medium-low and partially cover the pot. Cook, checking every 40 minutes or so to replace water that evaporates, until the beans are creamy all the way through, about 2 to 3 hours depending on the bean size and age.
Remove from the heat, let cool slightly, then stir in the vinegar. Smash any large chunks of garlic into the broth and pluck out the lemon peels if you’d like (they’re slightly bitter but totally edible). Drain the broth into a heatproof bowl or measuring cup and transfer the beans to a bowl. Alternatively, if making in advance, store the beans in their broth in an airtight container, in the refrigerator, for up to 1 week.
Wipe out the Dutch oven and heat 1 tablespoon of olive oil in the over medium heat. Add the panko to the pot and season with salt and pepper. Cook, stirring often, until the panko turns golden brown, about 4 minutes. Turn off the heat and use a microplane to grate the remaining zest of the lemon into the pot. Stir to combine and transfer to a plate.
Bring a large pot of well-salted water to a boil over high heat. Meanwhile, heat the remaining 3 tablespoons of olive oil and the butter in the first Dutch oven over medium heat. Add the chopped onion, then use a microplane to grate 5 cloves of garlic into the pot. Season with salt and pepper, and cook, stirring regularly, until the onion has softened, about 4 to 6 minutes. Stir in red pepper flakes and fish sauce if using.
Add 1 cup of the bean broth to the onion mixture and bring to a simmer over medium high heat. Cook, stirring occasionally, until the mixture thickens and the sauce reduces by about one-third, 4 to 6 minutes. Remove from the heat.
Cook the pasta in the boiling water for about 3 minutes less than what the box says for al dente. (It will cook more in the sauce!)
Return the Dutch oven to medium heat and use tongs to transfer the pasta to the sauce. Add all but a handful of the parsley. Halve the zested lemon and juice half of it into the pot. Cut the remaining lemon half into wedges for serving. Toss aggressively with the tongs, cooking for an additional 3 to 4 minutes until combined and the sauce clings to the noodles. Gently toss in the beans. Cut the heat. Taste and season with more salt, pepper, and pepper flakes as needed.
Transfer the pasta to a large shallow serving bowl (or individual bowls). Top with reserved parsley and the toasted breadcrumbs.

[BONUS] Black & Highly Flavored: Ice Cream's Black History with Lokelani Alabanza Sep 14, 2021

Show notes

If you like this episode, head on over to Black and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes.

In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space.

This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that?

[BONUS] Introducing: My Family Recipe Sep 13, 2021

Show notes

Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love.

Follow My Family Recipe wherever you listen.

Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits Sep 10, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

4 to 8 large eggs, depending on how hungry you are
2 fresh corn cobs
3 tablespoons unsalted butter, divided
1/2 small yellow onion, finely chopped
1/4 cup diced roasted hatch chiles
1 teaspoon coarse sea salt, plus more to taste
1 cup medium-ground grits or polenta (not instant)
1/4 cup crumbled feta cheese (loosely packed)
1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
1 tablespoon neutral oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Juice of half a lime
1 handful chopped cilantro leaves or chives, to garnish

Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Amy Chaplin makes Super Green Bars Sep 03, 2021

Show notes

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 1:09) before starting the episode.

Super Green Bars, a variation on Hazelnut Dukkah Bars
Makes 16 to 20 bars, depending on the pan you use (see below)

1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
1 teaspoon flakey sea salt
½ teaspoon fine sea salt
3 tablespoons hemp seeds
1 sheet toasted nori, crushed
2 tablespoons dried nettle
2 teaspoons ceremonial matcha tea powder
¹/₃ cup (80 ml) brown rice syrup
1 teaspoon vanilla extract

Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge. The bars can be frozen for up to 3 months.

Choosing Your Pan
You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:

8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges

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

Our TOPPODCAST Picks

Follow Us

Stay Connected

Related Podcasts

Links

Stay Connected