Play Me a Recipe

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Thalia Ho makes Rose Walnut Chocolate Chip Cookies Mar 26, 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 (Thalia starts listing them at 2:49) before starting the episode.

Rose Walnut Chocolate Chip Cookies
makes sixteen to twenty cookies

21⁄4 cups (280 g) all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2/3 cup (11⁄4 sticks + 1 teaspoon; 150 g) unsalted butter
3⁄4 cup + 1 teaspoon (170 g) light brown sugar
1⁄2 cup (100 g) granulated sugar
1 large egg
1 tablespoon rosewater
2 teaspoons vanilla extract
1 cup (170 g) coarsely chopped dark chocolate
1⁄2 cup (70 g) chopped walnuts
fleur de sel, for finishing
rose petals, optional

Whisk together the flour, baking powder, baking soda, and salt.
Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.
Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350°F (180°C). Line two baking sheets with parchment paper.
Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.
Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

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/

Briana Riddock makes Plantains Foster Mar 19, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

1-2 large, ripe yellow plantains
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar
2 cinnamon sticks
1 teaspoon vanilla extract
1 medium orange
1/4 cup dark rum
Pinch of salt
Vanilla ice cream, for serving

Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
Stir in vanilla extract and orange zest.
Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

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] Counterjam: Foo-foo for Fufu with Ego Nwodim, Femi Kuti & Made Kuti Mar 12, 2021

Show notes

Self-proclaimed fufu-head Peter J. Kim sits down with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti to discuss ultimate jollof, Nigerian religi-pop, and the beloved ball of cooked starch that goes by many names. If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Apollonia Poilâne makes Winter Vegetable Crumble Mar 05, 2021

Show notes

Join baker, MasterClass instructor, and cookbook author Apollonia Poilâne on a sensorial journey—destination: roasted root vegetables under a breadcrumb blanket.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Apollonia starts listing them at 2:38) before starting the episode.

Winter Vegetable Crumble

Serves 4 as a main course, 6 as a side

½ cup (120 ml) extra-virgin olive oil
2 large onions, thinly sliced
Fine sea salt and freshly ground black pepper
4 garlic cloves, finely chopped
3 large carrots, peeled and sliced
2 large parsnips, peeled and sliced
1 fennel bulb, stalks removed, fronds reserved, and bulb diced into ½- to ¾-inch (1.5- to 2-cm) pieces
1 large or 2 small turnips, peeled and diced into ½- to ¾-inch (1.5- to 2-cm) pieces
2 medium yellow or red beets, peeled and cut into thin wedges
1 cup (128 g) coarsely ground bread crumbs (see page 181), preferably from Poilâne-Style Sourdough (page 50)
1 tablespoon (3 g) finely chopped reserved fennel fronds
⅓ cup (28 g) finely grated Parmigiano-Reggiano or other hard cheese (optional)
2 teaspoons (2 g) finely grated orange or grapefruit zest

Preheat the oven to 400°F (200°C).
Warm ¼ cup (60 ml) of the olive oil in a large skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until softened, about 2 minutes. Transfer the mixture to a 9-inch (23-cm) square baking dish and spread it out evenly.
In a large bowl, toss the carrots, parsnips, fennel bulb, turnips, and beets with 2 tablespoons (30 ml) of the olive oil. Season well with salt and pepper. Spread over the onions in the baking dish.
Bake the crumble for 15 minutes, then reduce the heat to 350°F (180°C) and bake until the vegetables are just tender, about 45 minutes.
Meanwhile, in a medium bowl, combine the bread crumbs, chopped fennel fronds, the remaining 2 tablespoons (30 ml) olive oil, the cheese, if using, and the zest, and stir to mix.
Remove the baking dish from the oven and sprinkle with the bread crumbs. Bake until the crumbs are golden, about 15 minutes longer.
Serve warm or at room temperature.

Winter Vegetable Crumble with Citrus Bread Crumbs is excerpted from POILÂNE:The Secrets of the World-Famous Bread Bakery © 2019 by Apollonia Poilâne. Photography © 2019 by Philippe Vaurès Santamaria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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/

Sohla El-Waylly makes Edna Lewis' Cheese Soufflé Feb 19, 2021

Show notes

For the past few years in celebration of Black History Month, Meiko (Meiko and the Dish) and Aaron (The Hungry Hutch) have coordinated a virtual potluck, where 28 Black food bloggers contribute original recipes from the vast African diaspora. This year, our podcast's bringing a few dishes to the table—listen in and cook along with us.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Sohla starts listing them at 1:22) before starting the episode.

Edna Lewis' Cheese Soufflé

Serves 4

5 ounces sharp white cheddar
3 ounces Gruyère cheese
2 tablespoons butter
2 tablespoons flour
1 cup warm milk
3 egg yolks, slightly beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon dry mustard
5 egg whites

Preheat the oven to 425°F. Butter a 1 1⁄2-quart soufflé dish, and set it on top of the stove or in a warm place to warm up.
Grate the cheeses using the next to the finest side of a four-sided grater. Melt the butter in a heavy saucepan over medium-high heat. Add the flour, and cook a few minutes, stirring, until the flour is well blended, without browning. Pour in the warm milk, stirring all the while. Remove the pan from the burner and add the egg yolks, mixing them in well. Add the grated cheeses and mix thoroughly. Add the salt, cayenne, and dry mustard, and mix well again. The cheese should melt in the warm sauce without further cooking on top of the stove. Cover the pan lightly and leave to cool a bit before mixing in the beaten egg whites. Beat the egg whites to soft peaks. Stir the cheese batter and pour it onto the egg whites, then fold the whites into the batter gently and thoroughly until well blended. Spoon the mixture into the soufflé dish. (Or you could use individual ramekins.) Fill the dish three-fourths full. Set the soufflé dish in the preheated oven. After 5 minutes, turn the oven down to 400°F, and cook for 15 minutes. Serve at once.

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] Introducing: Counterjam Feb 15, 2021

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From Food52's podcast network and hosted by Peter J. Kim, Counterjam is out now! Subscribe so you don't miss a thing.

Kristen Miglore makes Benjamina Ebuehi's Hot Chocolate & Halva Pudding Feb 12, 2021

Show notes

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 2:49) before starting the episode.

Hot Chocolate & Halva Pudding

1 cup (125 grams) all purpose flour
2/3 cup (150 grams) light brown sugar
1 teaspoon baking powder
1/4 cup (20 grams) cocoa powder
1/2 teaspoon flaky salt
1/2 c up (120ml) milk
1 egg
1/3 cup (80 grams) unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup (150 grams) roughly chopped plain or vanilla halva
1/2 cup (75 grams) dark chocolate chips, or roughly chopped chocolate
4 tablespoons (75 grams) cocoa powder
2/3 cup (150 grams) light brown sugar
1 cup (250 ml) boiling water
1 teaspoon espresso powder
Tahini (optional), for swirl

To make the cake, add the flour, sugar, baking powder, cocoa powder, and salt to a large bowl and whisk to break up any lumps. In a medium bowl, combine the milk, egg, butter and vanilla and pour this into the flour mixture. Stir until the batter is smooth and without large lumps. Gently fold in the chopped halva and chocolate chips before pouring the batter into the prepared dish. Set aside.
To make the sauce, add the cocoa powder, sugar, boiling water, and espresso powder to a medium bowl and stir together with a fork, removing any lumps. Pour the liquid carefully on top of the cake batter -- it will look very strange at his point, but don’t worry or try to mix it in. Bake for 28 to 35 minutes, or until the cake is puffy and just set. There’ll be a pool of chocolate sauce underneath once you break the crust. Serve hot.

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/

Meiko Temple makes Southern Potato Salad Feb 05, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at 2:32) before starting the episode.

Southern Potato Salad

5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
32 ounces (4 cups) low-sodium chicken stock
2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
1 dried bay leaf
5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
2 medium stalks celery, finely chopped
1 cup sweet relish
1/3 cup yellow mustard
2 tablespoons hot sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery seed, plus more for garnish
1 1/2 teaspoons freshly ground black pepper
Paprika, for garnish
Thinly sliced green onion, for garnish

Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.

Check out the 37 other recipes by Black food bloggers here!

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

Amanda Hesser makes Daddy's Pasta Jan 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 (Amanda starts listing them at 0:40) before starting the episode.

Daddy's Pasta

8 ounces bacon, cut in 1/4-inch slices
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup tomato paste
2 pinches red pepper flakes
1 3/4 cups canned chopped tomatoes (preferably Pomi)
1 pound rotelle
Grated Parmesan, for serving

Bring a large pot of generously salted water to a boil.
Meanwhile, spread the bacon in a large sauté pan over medium heat; brown the bacon and render the fat. Scoop out the bacon and set aside on paper towels. Pour off all but 1 tablespoon of fat from the pan, then add 1/4 cup olive oil to the pan and warm over medium heat.
Drop in the tomato paste and add the red pepper flakes; turn the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes and turn off the heat.
Drop the pasta into the boiling water and cook until truly al dente—you’ll be cooking it a bit more with the sauce. Drain the pasta, reserving 1/4 cup of the pasta water.
Add the pasta, bacon, and the reserved pasta water to the tomato sauce, then stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the 3 tablespoon olive oil, tossing well. Serve immediately, with a sprinkling of Parmesan on top of each bowlful.

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/

Brinda Ayer makes the Best Pan-Roasted Potatoes Jan 22, 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 0:34) before starting the episode).

Best Pan-Roasted Potatoes

Small red bliss, yukon gold, or other waxy potatoes, 1 1/2 to 2 inches in size
Olive oil
Flaky salt, such as Maldon

Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan 1/8 inch deep in oil. Heat the oil over medium heat until it begins to shimmer. Sprinkle a generous layer of salt into the oil all over the bottom of the pan, as evenly as possible in a thin layer. Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half). Fry at medium heat (without peeking) until you are sure that the potatoes must be burning (they're not!), about 10 to 12 minutes depending on the size of the potatoes. At 10 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
Cook about 20 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.

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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