Play Me a Recipe

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**Play Me a Recipe**

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. If you’re cooking along, feel free to pause, jump back, or navigate the steps via the podcast chapters.

Latest Episodes:

[BONUS] Either Side Eaters: Nuts 4 Nuts With Chetna Makan Jun 21, 2021

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Find more Either Side Eatersepisodes here.

Arati Menon makes Salmon Croquettes from 'Jubilee' Jun 18, 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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 1:25) before starting the episode.

Toni Tipton-Martin's Salmon Croquettes

Serves 4 to 8

Ingredients

1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon
1/4 cup finely minced celery
1/2 cup finely minced onion
1 teaspoon fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs
Flour, for your hands
Oil, for pan-frying
Tartar or Rémoulade sauce, for serving

In a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.
With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d’oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)
Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle almost immediately but don’t burn, the oil is ready.) Adjust the heat to maintain this temperature.
Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side (less if making them small). Using a fork and spatula will help make turning easier and prevent croquettes from breaking. Drain on paper towels. Serve hot with sauce of your choice.

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: What Makes Food Go Viral? With Sophia Roe Jun 14, 2021

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Find more Either Side Eatersepisodes here.

[BONUS] Either Side Eaters: Aperitif AKA The Happiest Hour With Rachel Khoo Jun 12, 2021

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If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Jen Phanomrat and Katie Quinn talk about the history of aperitivo, aka apéritif, aka fika. They also talk about airplane food, ice cubes in wine, and how Apéritif author Rebekah Pebbler and Food Network TV personality Rachel Khoo craft Friday coziness affordably.

Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.

Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt Jun 11, 2021

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Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

1 teaspoon kosher salt
2 tablespoons distilled white vinegar
4 large eggs
1/4 cup plain yogurt with a large pinch of salt
2 tablespoons harissa, store-bought or homemade, plus more as needed
Freekeh-Celery Tabbouleh (below)
Aleppo pepper or red chile flakes
Flaky sea salt

Freekeh-Celery Tabbouleh

2 cups cooked cracked freekeh
2 cups chopped fresh parsley
2 cups chopped fresh dill
2 celery stalks, finely diced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon
1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

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] Either Side Eaters: Ketchup's History Is Bananas With Frankie Celenza Jun 07, 2021

Show notes

Who knew ketchup could be so controversial? Co-hosts Katie Quinn and Jen Phanomrat are joined by Tastemade's Frankie Celenza to discuss which foods are OK to smother in the stuff, catsup's surprising original formula (hint: no tomato), banana ketchup (!), homemade ketchup (!!), and why Heinz has remained king.
You can find Frankie's Tastemade show, Struggle Meals, on most streaming platforms, or follow his kitchen adventures on Instagram at @frankiecooks.

Special thanks to listeners for your questions and Brian Quinn (@bqfunk) for our theme music. Have a Q for us? Send us a voice memo for a chance to be featured.

Find more Either Side Eatersepisodes here.

[BONUS] Counterjam: The Genius Flavors of NYC Jun 06, 2021

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On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim. How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?

Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

[BONUS] Either Side Eaters: Breakfast! With Zoe Kelly Jun 05, 2021

Show notes

Quick: are you a pancakes or eggs benny person? Congee or oats?

Filipino-Thai New Yorker Jen Phanomrat grew up with silog for breakfast; Katie Quinn's Midwestern household usually had cereal. On this episode, they discuss breakfast traditions across the world, and discover many surprising universalities. They're joined by Chef and Founder of Little Chef & Me Zoe Kelly, who shares a dunktastic idea we'll be making our new morning tradition.
Special thanks to our listeners Clifton and Janet (@JustJanet69) for your questions, and Brian Quinn (@bqfunk) for our theme music.

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

Find more Either Side Eatersepisodes here.

Molly Baz makes Cae Sal Jun 04, 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 (Molly starts listing them at 2:16) before starting the episode.

Molly Baz's Cae Sal
Serves 4

1 garlic clove
1 lemon
4 romaine hearts

Dairy

2 large eggs
2 ounces grated Parmesan cheese (about 1/2 cup), plus more for serving

Pantry

1/2 crusty baguette (about 6 ounces)
2 tablespoons extra-virgin olive oil
Kosher salt
Coarsely ground black pepper
4 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1/2 cup canola or vegetable oil
1 teaspoon Worcestershire sauce

Make the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.
Make the dressing:*
Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you’ll build your dressing) and reserve the whites for another use.
Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.
Finely chop 4 anchovies, then mash them to a paste, using the side of a chef’s knife until homogeneous; add to the large bowl.
Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn’t slip ’n’ slide all over the place as you whisk in the oil.
Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you’d be happy eating a bowl of it alone with aside of crouts.
*You are about to make mayonnaise by hand, BUT it’s not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion.
Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.**
**It’s always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you’ll always need a little extra acid to combat that.
Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.

How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!

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

[BONUS] Counterjam: Breaking the Bento Box with Yumi Nagashima, G Yamazawa & Dan the Automator May 31, 2021

Show notes

In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.

Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!

Counterjam Season 2 is out NOW—check out the show page for new episodes.

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