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Chef Allen Dabagh makes Crispy Brussel Sprouts Nov 11, 2022

Show notes

Listen along as Chef Allen Dabagh of New York City's Boutros cooks his way through a favorite fall staple, Crispy Brussel Sprouts with Spiced Almond Butter

Ingredients

16 oz freshly ground almond butter
4 oz tahini
16 oz water
3 oz honey
3 oz sesame oil
1 Tablespoon of allspice (ground & toasted)
1 Tablespoon of Aleppo pepper
1 Tablespoon of salt
1 Tablespoon of Cayenne
1 bag of dried cranberries for garnishing the dish
Dry Harissa spice blend
Fresh Honey
Salt
1/4 lbs Almonds
1/2 lbs Whole Brussel Sprouts

Recipe

Spiced Almond Butter

Start with your food processor and use a spatula to add the almond butter to the processor, then with the same spatula add honey and then tahini
Next add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepper
Set your water aside for the emulsification process
Power on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your water
Once the almond butter is fully blended together, take your spatula and add it to a container where you can save it for the rest of this dish.

Crispy Brussel Sprouts

Set up your fryer and sauté pan with oil on the stove on medium heat
Clean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the Brussels
Cut the Brussels sprouts in half if you’re using larger Brussels, if you are using smaller ones feel free to keep them whole.
In the sauté pan lightly toast your almonds in canola oil — remove the almonds once they are golden in color
In the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutes
Once the Brussels sprouts are golden, take your strainer and drain the excess oil off the Brussels sprouts.
After the Brussels are done draining, add them to a bowl to begin seasoning them — you want to make sure the Brussels are seasoned while they are still hot from the fryer so the seasoning sticks!
To season, add a pinch of salt, dry harissa spice, and dried cranberries to the Brussels sprouts, then add some honey.
Add almonds to the Brussels and quickly stir all the dry ingredients together
Plate the almond butter at the base of the plate and then add the seasoned Brussels sprouts on top and garnish with any leftover almonds and dried cranberries for color.

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/

Odette Williams makes Gnocchi with Luxurious Pomodoro Nov 04, 2022

Show notes

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta.

Find more incredible pasta recipes in a copy of Simple Pasta

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

Recipe
Serves 4
Gnocchi with Luxurious Pomodoro

1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi
1/2 cup extra-virgin olive oil
4 to 6 anchovy fillets, chopped
3 garlic cloves, finely chopped
2 tablespoons tablespoons oregano leaves
1 (28-ounce) can crushed San Marzano tomatoes
1/4 teaspoon kosher salt
Freshly ground black pepper
Finely grated Pecorino Romano or Parmigiano-Reggiano for serving

Potato Gnocchi

1 1/2 pounds unpeeled russet potatoes
1 large egg, beaten
1/3 cup finely grated Pecorino Romano
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour

Pomodoro

In a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don’t let the oil get too hot or it will fry the anchovies rather than melt them.)
Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)
Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.
To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it’s a good indication they’re done. Pop one in your mouth to make sure it’s cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.

Gnocchi

In a large wide pot, add the potatoes and enough water to cover them (you’ll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.
Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.
In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.
Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won’t be rolling out immediately, cover with a piece of plastic wrap.
Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb’s width. (If you’d like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.
If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don’t defrost, just boil frozen; otherwise, they will fall apart.

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

Anna Sulan Masing makes Sarawak White Chicken Oct 28, 2022

Show notes

Anna Sulan Masing, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipe

Recipe

Marinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperature
Blitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly chopped
Toast 1tsp of black peppercorns, and 1 tsp of white peppercorns - choose any good quality peppercorns. This is done on a very low heat, without oil until fragrant. Then, grind it into a fine powder ideally in a mortar & pestle
In a medium sized saucepan slowly get 3 tbsp of oil warm, then add in the pepper powder and the spice paste. Fry off until the oil splits - no longer than 10mins
Add in the chicken, 450g (1lb) of roughly chopped tomatoes, 300mls of water, 5 laksa leaves (or a bunch of mint) with stalks. Bring to boil then let simmer for 20min. Keep an eye on it and stirr at regular intervals.
Add in 100mls of coconut milk, stir and cook for another 5mins
Serve with rice!

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 episode: Rossella Rago makes Pork with Vinegar Peppers Oct 25, 2022

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.

Recipe
Serves 4

4 bone-in pork chops, sliced 1 1/2-inches thick
Salt and black pepper as desired
All-purpose flour for dredging
3 tablespoons extra- virgin olive oil
6 cloves garlic, divided
2 medium onions, sliced
8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
3/4 cup dry white wine, such as pinot grigio
1/4 cup reserved vinegar from the peppers
1/4 cup salted butter

Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.

By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia

Copyrighted material, property of Harper Horizon

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/

Pati Jinich makes Roasted Tomato Rice Oct 21, 2022

Show notes

Recipe
Serves 6 to 8

For the roasted tomatoes:

1 ½ pounds ripe cherry or grape tomatoes
6 garlic cloves, thinly sliced
1 teaspoon crushed dried piquín chiles
1 teaspoon dried oregano
½ teaspoon cumin seeds, crushed with a mortar or knife
½ cup olive oil
1 ½ teaspoons kosher or coarse sea salt

For the rice:

2 cups Mahatma jasmine white rice
3 tablespoons vegetable oil
¼ cup finely chopped white onion
3 cups chicken broth, vegetable broth, or water
½ cup fresh squeezed orange juice
1 teaspoon kosher or coarse sea salt

To make the tomatoes:

Preheat oven to 450℉.
Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.
Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.

To make the rice:

Heat the vegetable oil in a medium saucepan over medium to medium-high heat.
Once hot, add the rice and stir to coat as it cooks for a minute.
Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
Add the chicken broth, orange juice, and salt and stir.
Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.
Give it the gentlest stir, cover, and reduce the heat to low.
Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.
Turn off heat and keep covered until you serve.

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/

Molly Gilbert makes Apple Fritter Cake Oct 14, 2022

Show notes

Recipe
Serves 24

Cake

Unsalted butter or nonstick cooking spray
2 1⁄2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
2 cups packed dark brown sugar
1⁄2 cup (1 stick) unsalted butter, melted and cooled
1 cup canola oil
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 cups chopped peeled apples (about 3 large; I like a
mix of Granny Smith and Golden Delicious)

Glaze

4 tablespoons (1⁄2 stick) unsalted butter
3⁄4 cup confectioners’ sugar
2 tablespoons maple syrup
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon kosher salt
1 tablespoon whole milk

Make the cake: Preheat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.
Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.
Pour the batter into the prepared pan and spread it evenly to the corners with a large offset spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and let the cake cool for 20 to 25 minutes
Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the confectioners’ sugar, maple syrup, cinnamon, salt, and milk until smooth.
Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.
Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep, tightly covered, in the refrigerator for 3 to 4 days.

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

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/

Arturo Quesada makes Swordfish and Pork Cheek Tacos Oct 07, 2022

Show notes

Recipe: Swordfish tacos
Serves 4

1lb swordfish
Corn tortillas
1 cup flour
½ cup rice flour
¼ cup potato starch
1 tsp salt
1 cup beer
6 oz vodka
Rice bran oil for frying
For garnish - Red Cabbage Slaw, Pico De Gallo, and Mexican Crema (a dollop of sour cream with a squeeze of lime)

Heat your rice bran oil to 350 degrees Fahrenheit for frying
Mix together your flours, starch, salt, beer, and vodka
Cut your swordfish into rectangle pieces to fit inside the tortilla
Dip your swordfish into the batter and place it in the fryer
Fry battered fish for about 4-5 minutes or until golden brown
Build your tacos by placing a piece of fish on one tortilla and topping it with red cabbage slaw, pico de gallo, and Mexican crema

Red Cabbage Slaw

¼ cup red cabbage, sliced
¼ cup red onion, sliced
1 oz Apple Cider Vinegar
2 oz lime juice
1 oz EVOO
1 tsp salt

Mix together and let marinate for 1 hour or up to 1 day.

Pico de Gallo

1 pint Roma tomatoes, diced
¼ cup jalapenos, diced
½ cup red onion, diced
1 lime, juiced
¼ cup cilantro, chopped
2 tablespoons salt

Mix all ingredients together in a bowl.

Mexican Crema

1/2 cup sour cream
zest and juice of 1/2 lime

Mix together thoroughly.

Recipe: Pork cheek tacos
Serves 4

2 lb pork cheek or pork shoulder
Corn tortillas
1 onion, sliced
2 garlic cloves
2 chiles moritas
½ tsp fennel
½ tsp bay leaf powder
¼ tsp coriander
1 tablespoon salt
1 pint chicken stock
extra-virgin olive oil
Garnish with avocado tomatillo salsa, pico de gallo, and pickled red onions

Add 2 tablespoons of olive oil into a large pan and begin to saute onions
While the onions are turning golden brown, season pork with salt, fennel seed, bay leaf powder, and coriander
In a blender, blend chiles, chicken stock, and garlic cloves together
Check on your onions, once they are golden brown, take them off the pan and set aside
Begin searing your pork on the same pan in which you cooked your onions. Sear for a few minutes on each side
After searing, add onions and sauce (from blender) and bring to a boil
Turn the heat down to low, cover the pan and let simmer for 2-3 hours
Once the pork is done slow-cooking and is tender, begin building your taco
Top your corn tortillas with the tender, slow-cooked pork and caramelized onions, avocado tomatillo salsa, pico de gallo, and pickled red onions.

Avocado Tomatillo Salsa

½ avocado
2 tomatillos
2 green onions
1 serrano
2 ounces extra-virgin olive oil
1 tablespoon salt

Combine all into a blender, until mixed into a thick salsa.

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/

Revisiting Dawn Perry makes Weeknight Cassoulet Sep 30, 2022

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 (Dawn starts listing them at 1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

4 tablespoons olive oil, divided
4 sweet Italian sausages (about 1 pound total)
1 onion (any color), chopped
1 stalk celery, thinly sliced
2 garlic cloves, smashed and chopped
Kosher salt
Freshly ground black pepper
Two (15.5-ounce) cans cannellini or white northern beans (undrained)
1 cup water
1 teaspoon white wine vinegar
1 cup panko, coarse fresh bread crumbs, or cracker crumbs
1/3 cup chopped fresh parsley
1 bay leaf

Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

Rossella Rago makes Pork with Vinegar Peppers Sep 23, 2022

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.

Recipe
Serves 4

4 bone-in pork chops, sliced 1 1/2-inches thick
Salt and black pepper as desired
All-purpose flour for dredging
3 tablespoons extra- virgin olive oil
6 cloves garlic, divided
2 medium onions, sliced
8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered
3/4 cup dry white wine, such as pinot grigio
1/4 cup reserved vinegar from the peppers
1/4 cup salted butter

Using a sharp knife, score the fat all around the pork chops to prevent curling. Season both sides of the pork chops with salt and black pepper. Dredge each of the chops in flour, shaking off any excess.
In a large, heavy-bottomed skillet, heat the olive oil on medium-high. Add 3 whole garlic cloves. When the oil is hot add the pork chops and cook for 7 to 8 minutes. Keep the chops moving around to prevent sticking. Flip the chops over and cook for an additional 5 to 6 minutes. Remove to a plate and tent with foil.
If the skillet looks dry, add another drizzle of oil along with the onions and peppers. Slice the remaining garlic cloves and add them as well. Cook until the onions begin to soften, about 3 to 5 minutes.
Add the wine and vinegar and bring to a boil. Add the butter. Once the butter has melted, add the chops back in along with any juices that collected on the plate. Reduce heat to medium and cook for 10 minutes, flipping the chops halfway through. Serve immediately.

By Rossella Rago, Cooking with Nonna: 130 Italian Recipes for Sunday Dinners with La Famiglia

Copyrighted material, property of Harper Horizon

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/

Revisiting Emma Laperruque makes Tuna Avocado Toast Sep 09, 2022

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.)

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