Play Me a Recipe

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[BONUS] Either Side Eaters: Chicken or the Egg With Julie Nolke May 29, 2021

Show notes

New-Yorker-for-life Jen keeps her eggs in her fridge; Katie, who's now in Puglia, used to but now doesn't—as per her Egg Guy's (yup) recommendation. We look at which cultures chill vs. not, what makes an egg brown or white (and orange-yolked!), if a "proper" omelet even exists, and consult very special guest, Canadian actress and comedian Julie Nolke on her breakfast feelings.
Check out Julie's vids on YouTube, or follow her @julienolke on Instagram and @juliemarienolke on Twitter.
Special thanks to Michelle (@Michelle_MadisonTV) for your question and Brian Quinn (@bqfunk) for our theme music. Send us a voice memo for a chance to be featured!

Find more Either Side Eatersepisodes here.

Kristen Miglore makes Tony Kim's "Cacio" e Pepe May 28, 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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.

Tony Kim's "Cacio" e Pepe

Kosher salt, to taste
1 tablespoon plus 1 teaspoon unsalted butter, softened
2 teaspoons white miso
1/2 cup chicken stock, plus more as needed
1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**
1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**
1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**
1 portion fresh ramen noodles (or dry ramen noodles in a pinch)

Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.
Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.
Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they’ll continue cooking in the sauce, about 1 to 2 minutes.
Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.
**Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.

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: Halloumi Is Hella Good May 22, 2021

Show notes

Either Side Eaters co-hosts, Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn, look at the hella complicated history of halloumi, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:

Masamman Halloumi Curry

Serves 4 to 6

6 tablespoons oil
14 ounces halloumi, cubed
4 tablespoons massaman curry paste
1 tablespoon tomato paste
1 tablespoon light brown sugar
1/2 large onion, sliced
4 garlic cloves, minced
2 cups russet potato, peeled and large diced
1/2 cup carrots, peeled and sliced into rounds
3 tablespoons fish sauce
2 (13.5-ounce) cans coconut milk
2 whole dried Thai chilis
1 cinnamon stick
1/4 cup roasted salted peanuts
Steamed white rice, for serving

Heat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.
Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.
Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
Serve with steamed white rice.

Special thanks to our 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.

Laurel Galluci & Claire Thomas make Margherita Pizza May 21, 2021

Show notes

This 5-ingredient recipe for gluten-, grain-, and dairy-free pizza comes from Sweet Laurel co-owners and -authors Laurel Galluci and Claire Thomas. It's a simple, easy recipe the two moms love to make with their kids—and they hope you enjoy, too!

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Claire and Laurel starts listing them at 5:20) before starting the episode.

Margherita Pizza
makes one 10-inch pizza

Pizza Dough (below)
1/4 cup Sicilian Tomato Sauce (below) or store-bought
1 cup 1 1/2-inch cubes Dairy-Free Mozzarella (below) or store-bought
Fresh basil, for garnish

Preheat the oven to 500°F. If you have a pizza stone, place it directly on the oven rack while it preheats. If not, place an inverted baking sheet on the oven rack while the oven preheats. The baking sheet will get very hot and provide a crispy bottom crust.
On a counter, place the dough on a sheet of parchment, cover with another piece of parchment paper, and gently roll out into a large circle, about 10 inches in diameter and 1/8-inch thick. Using your fingers, pinch the edge of the pizza dough into a small lip. Spread the sauce over the pizza dough, but not the lip, and sprinkle with the mozzarella and fresh basil. Bake for 12 to 15 minutes, until the dough is deep golden brown at the edges.

Pizza Dough
makes one 10-inch crust

1 1/2 cups almond flour
1 cup arrowroot powder, plus more for dusting
1/2 teaspoon Himalayan pink salt
1/4 cup coconut yogurt, homemade (see page 26) or store-bought
1/2 cup unsweetened almond milk

In a medium bowl, combine the almond flour, arrowroot, and salt. Slowly stir in the coconut yogurt and almond milk and mix with a wooden spoon until a soft dough forms, about 1 minute.
Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment and roll it out to a 10-inch round. Use as directed in our pizza recipes, our wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before using.

Sicilian Tomato Sauce
makes 3 cups

2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon Himalyan pink salt
2 teaspoons freshly ground black pepper
1 (24-ounce) can crushed tomatoes
3 ounces tomato paste
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh basil, chopped
1 whole clove
Pinch of red pepper flakes
1/2 teaspoon pure maple syrup

Heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and toast very lightly, about 30 seconds. Reduce the heat to low and add the salt, black pepper, tomatoes, tomato paste, rosemary, basil, clove, red pepper flakes, maple syrup, and 1 cup water. Cover and simmer for about 1 hour, until bubbling and thickened. Remove the clove and, if desired, blend the sauce in a high-speed blender until smooth, about 1 minute.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Dairy-Free Mozzarella
makes 1 cup

1/3 cup cassava flour
1 cup full-fat canned coconut milk
2 tablespoons coconut oil
2 teaspoons cider vinegar
1 teaspoon Himalayan pink salt

In a medium bowl, stir together 3/4 cup water and the cassava flour until smooth.
In a medium saucepan, combine the coconut milk, coconut oil, vinegar, and salt, and cook over low heat, stirring, until the mixture is evenly combined and slightly warm, about 4 minutes.
Slowly stir the flour mixture into the coconut milk mixture and cook, stirring continuously, until thick and pulling away from the edges of the pan, about 7 minutes. Pour the mixture into a glass container, cover, and refrigerate for at least 3 hours, until it has solidified.
Store in an airtight container in the fridge for up to 5 days.

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] Counterjam: Getting Jjigae with Roy Choi, Margaret Cho & Peter's Mom May 17, 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.

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.

Referenced in this episode:

Peter's Instant Ramyun “Carbonara”
Follow Counterjam on Spotify for more tracks from CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

Counterjam season 2 is out now! Check out the show page for more episodes.

Lara Lee makes Chicken Nasi Goreng May 14, 2021

Show notes

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

Chicken Nasi Goreng

Serves 2 as a large main or 4 as a side

2 skinless, boneless chicken thighs, cut into small, bite-sized cubes
2 garlic cloves, peeled and thinly sliced
8cm piece of galangal or ginger (about 40g), peeled and woody stem removed, finely chopped
1 small banana shallot or 2 Thai shallots, peeled and thinly sliced
Handful of green beans, chopped into small chunks
2 spring onions, chopped into large chunks
1⁄4 tsp ground turmeric
95g jasmine or basmati rice, cooked and cooled (240g cooked weight)
2 tbsp kecap manis
1 1⁄2 tsp fish sauce
2 tsp light soy sauce
Sea salt and white pepper, to taste
Coconut oil or sunflower oil, for frying
2 duck or hen’s eggs
1 tbsp fried shallots
1⁄2 long red chili, thinly sliced
Kerupuk or prawn crackers

Season the chicken pieces with salt and white pepper. Heat 1 tablespoon of oil in a large frying pan or wok over a high heat and fry the chicken until cooked through, about 3 minutes. Remove and set aside.
Add another tablespoon of oil to the pan, add the garlic, galangal or ginger and shallots and cook over a medium-high heat until fragrant. Add the green beans, spring onions and turmeric and cook for 1 minute.
Add the rice to the pan, breaking up any clumps with a wooden spoon. Ensure all the ingredients are well combined and the rice is warmed through. Return the chicken to the pan. Season with the kecap manis, fish sauce, light soy sauce and a large pinch of white pepper, and extra salt if needed.
Meanwhile, fry the eggs. Place a large non-stick frying pan over a medium-high heat and add 1 tablespoon of oil. Once shimmering, crack the eggs directly into the oil. Cook for 2–3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked (I like my yolk runny, but cook yours to your liking). Season with salt.
Divide the fried rice between two serving plates and garnish with the fried shallots, sliced chili and fried eggs on top. Serve with crackers.

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

Dan Pelosi makes Mom's Portuguese Rice May 07, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode (Dan starts listing them at 0:39).

Mom's Portuguese Rice
Serves 4 to 6

1/4 cup olive oil
3/4 pound linguiça, cut into 1/8-inch thick coins on a diagonal
1 red pepper, chopped small
1 large white onion, chopped small
1 heaping tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
1 (6-ounce) can tomato paste
1 cup long grain white rice
3 cups chicken stock
2 bay leaves
A handful of chopped parsley

1. Pre-heat oven to 350 degrees.

2. Add 1/4 cup olive oil to a medium-sized oven safe pot or dutch oven. Over low heat, let olive oil heat up for about 5 minutes. Add linguiça coins to the pot and spread them out evenly. Cook linguiça until coins are brown and crispy on both sides, flipping the coins over half way through, about 5-7 minutes. Remove cooked linguiça from the pot and set aside on a plate.

3. Your pot will have a gorgeous orange oil left in from the fried linguiça. Add the chopped pepper, chopped onion, 1 teaspoon kosher salt and 1 teaspoon ground black pepper to the pot. Cook over medium heat, stirring until browned, about 5-7 minutes.

4. Add 1 heaping tablespoon smoked paprika and stir until fragrant, about 1-2 minutes.

5. Add the entire can of tomato paste and stir until everything is combined and the paste starts to caramelize, about 2-3 minutes.

6. Add 2 1/2 cups chicken stock and deglaze pan, stirring until all the crispy bits come off the pot into the mix.

7. Add 1 cup rice, 2 bay leaves and the linguiça (scrape any oil off the plate into the pan!) and stir until everything comes to a boil.

8. Place the cover on to your pot and place your pot into a 350 degree oven for 35-40 minutes until rice is cooked through. If you check your rice needs more liquid as it cooks, add the extra ½ cup of chicken stock to pot, stir, and place back in to oven.

9. When rice is fully cooked, remove pot from oven and keep it covered, off-heat, for 5-10 minutes. This will make the rice extra creamy.

10. Served topped with chopped parsley and enjoy!

Bonus: If you wanted to add crispy chicken thighs to this dish, it really makes a great addition. Just start off with your chicken thighs skin down in your pot and cook them over medium until the skin releases from the pot, maybe 8-10 minutes. Flip over and cook about 5 minutes on the other side. Set thighs aside, and start your recipe at step 1, using the grease from the chicken instead of the ¼ cup of olive oil. Place the chicken thighs skin side up on top of rice before you place pot in oven and they will cook along with the rice!

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

[BONUS] Introducing: Either Side Eaters May 03, 2021

Show notes

On Either Side Eaters, friends and YouTubers Jen Phanomrat and Katie Quinn, separated by the Atlantic, take questions and compare notes on everything from charcuterie trends to the ultimate food lube, ketchup.

It's coming so soon; follow Either Side Eaters so you don't miss out.

Jenny Dorsey makes Barley Tofu With Chili Oil Apr 22, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2
Barley "tofu"

3/4 cup (100 grams) barley flour
1 3/4 cups (375 grams). water
1 teaspoon kosher salt
Neutral oil, for frying

Chili oil

8 dried red chili peppers
1 tablespoon whole red Sichuan peppercorns
2 teaspoons whole white peppercorns
2-inch knob of ginger, peeled and minced
3 stalks scallion, stemmed and minced
5 cloves garlic, peeled and minced
1 cup neutral oil
Kosher salt, to taste
White sugar, to taste
White vinegar, to taste

Barley "tofu"

Whisk together barley flour, water, and salt until smooth in a medium pot.
Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.
Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.
Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.
Let rest 4 hours or more before unmolding and slicing.
Remove barley tofu from pan, and slice into rectangles or squares of your choosing.
Heat oil in a large nonstick skillet over medium heat until slick and shiny.
Add barley tofu and pan fry on all sides until golden brown.
Drain on paper towels, and serve with sauce(s) or garnish of your choice.

Chili oil

Preheat oven to 400°F.
Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.
Remove and let cool completely. Pulverize into powder with a spice grinder.
Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.
Let cool completely, and grind coarsely with a spice grinder.
Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.
Heat oil in a small pot until it reaches 300°F.
Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.
Season with salt, sugar, and vinegar to taste.
Let chili oil infuse in refrigerator overnight before serving.

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/

Zoe Francois makes Candied Carrot Peel Apr 09, 2021

Show notes

When life gives 'Zoë Bakes Cakes' author Zoë François veggie scraps, she makes this stunning cake decoration: spiced, candied carrot peel.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

1 cup (240 milliliters) simple syrup
1 tablespoon orange blossom water, or 1/2 teaspoon orange extract
1 pinch kosher salt
Peels from 2 pounds (900 grams) organic carrots, washed

Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.
In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.
Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.
Bake until the carrot peels start to curl up, anywhere from 30 to 60 minutes, depending on their thickness. Then turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.
Transfer to an airtight container and store in a cool, dry place for up to 48 hours.

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