Play Me a Recipe

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Julia Bainbridge makes Yu the Great Jul 30, 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 (Julia starts listing them at :49) before starting the episode.
Yu the Great From Samantha Azarow
Serves 1

Yu the Great

1 ounce Basil-Matcha Syrup (recipe follows)
3/4 ounce freshly squeezed lime juice
1 ounce full-fat coconut milk, well shaken
3 ounces soda water
Matcha powder, for garnish

Basil-Matcha Syrup

1 1/2 teaspoons matcha powder
1 cup loosely packed fresh Thai basil leaves
1 cup sugar

Yu the Great

Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week 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/

Amanda Hesser makes Peach Tart Jul 23, 2021

Show notes

Peach Tart

1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

Have a recipe you'd like to hear us make? Email it to us 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/

[BONUS] Either Side Eaters: The Evolution of Kitchen Appliances With Emmy Cho Jul 19, 2021

Show notes

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) discuss the transformation of the modern-day kitchen as we know it: from the Industrial Revolution's impact on the woman's "place" in the kitchen, to how domestic duties have evolved over time. They also discuss their shared adoration for cooking infomercials with YouTuber Emmy Cho (@EmmyMade).

Referenced in this episode:

The 100-year evolution of 9 kitchen appliances (HomeAdvisor)
Rural cooking channels: Dianxi Xiaoge, Traditional Me
Vintage kitchen films: A Step Saving Kitchen, 1949; It Happened in the Kitchen, Part 2 - ca. 1941
Japanese modern kitchen features: check out this fish drawer (!) and microwave-oven combo
Emmy's Tangerine Bao recipe and vintage mayo gadget
Moley's robotic kitchen

Specials thanks to Danielle for your question, and Brian Quinn (@bqfunk) for our theme music.

That's a wrap on season 1! We'll be interviewing Counterjam host Peter J. Kim live on Clubhouse at 1:30pm PDT on 7/14. Hope to see you there (and answer some of your questions)!

Find more Either Side Eatersepisodes here.

Meherwan Irani makes Akuri Jul 16, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meherwan starts gathering his ingredients at 0:42) before starting the episode.

Meherwan Irani's Akuri

1 cup finely diced white onion
3 tablespoons vegetable oil
Sea salt
1 cup diced tomatoes
2 tablespoons diced serranos (or any green chili de-seeded)
1/4 teaspoon turmeric
1/4 teaspoon kashmiri chili powder or cayenne
1 cup chopped cilantro
8 eggs
2 tablespoons half-and-half or heavy cream
2 tablespoons cold butter

In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
Stir for a minute and add 2/3 of the cilantro.
Sauté for another minute and turn the heat off.
Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

Is there a recipe you'd like to hear us make? Email it to us 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/

[BONUS] Welcome to the Sandwich Universe Jul 13, 2021

Show notes

Molly Baz (Professional Chef) and Declan Bond (Professional Eater) are on a mission to uncover the far side of 10 iconic deli sandwiches. Expect otherworldly philosophical debate, beamed-in listeners, and rigorous tests in the lab (er, kitchen).

Presented by Cabot Creamery, The Sandwich Universe is coming soon to the Food52 Podcast Network. Subscribe wherever you get your podcasts, so you don't miss a thing.

[BONUS] Either Side Eaters: The Best Chili Oil, John Cena–Approved With James Park Jul 12, 2021

Show notes

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes (heat maps?) and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld).

Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!

Have a Q? Send us a voice memo for a chance to get featured.

Find more Either Side Eatersepisodes here.

Arati Menon makes Couscous, Cherry Tomato & Herb Salad Jul 09, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before starting the episode.

Ottolenghi's Couscous, Cherry Tomato & Herb Salad

1 1/2 cups couscous
6 tablespoons olive oil
2 teaspoons ras el hanout
Salt and black pepper
1 2/3 cups boiling water
10 ounces cherry tomatoes
2 onions, sliced paper-thin
1/4 cup golden raisins
1 teaspoon cumin seeds, toasted and lightly crushed
1/3 cup roasted and salted almonds, roughly chopped
3/4 cup cilantro leaves, roughly chopped
3/4 cup mint leaves, roughly torn
1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)

Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
Transfer to a serving platter, top with the tomatoes, and serve.

Photo by Jonathan Lovekin.

Have a recipe you'd like to hear us cook? Email it to us 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/

Anthony Falco makes Onion & Olive Bread Jul 02, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

900 grams high-protein flour
100 grams whole-grain flour, preferably freshly milled
30 grams sea salt
720 grams (3 cups) water, at 65°F (18°C)
100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
44 grams Taggiasca olives, pitted and sliced (about 23 olives)
45 grams red onion, thinly sliced (about 1/4 medium)
12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
40 grams (3 tablespoons) extra-virgin olive oil
Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
In another large mixing bowl, combine the water and starter.
Create a crater in the flour and pour the liquids in the center.
Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
Rest at room temperature (covered) for 30 minutes.
Using about 40 grams of olive oil, lightly oil two or three baking pans.
Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

Preheat the oven with pizza stones to 475°F (250°C).
Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

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/

[BONUS] Either Side Eaters: It Takes Two to Mango With Ravneet Gill Jun 26, 2021

Show notes

Find more Either Side Eatersepisodes here.

Brinda Ayer makes Black Bean & Corn Burgers Jun 25, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.

Black Bean & Corn Burgers

1 small yellow onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
3 cups (or 2 cans) cooked black beans, divided
1 1/2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt
1 pinch black pepper or red pepper flakes, to taste
2/3 cup quick oats or bread crumbs, plus extra as needed
3/4 cup fresh (or frozen and thawed) corn

Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
Preheat your oven to 350° F.
Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.

Is there a recipe you'd like to hear us make? Email it to us 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/

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