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[BONUS] Tahdig Ta-Da Apr 08, 2022

Show notes

Host Peter J. Kim rings in Persian New Year with stories, laughter, and dancing alongside some truly incredible guests. Emmy-award-winning actress Shohreh Aghdashloo, Top Chef judge and former Food & Wine editor in chief Nilou Motamed who both talk to Peter about why rice is fundamental to the Iranian culinary experience, and Yvette Massoudi, the singer and founder of the band Mitra Sumara who's music facilitates a truly irresistible urge to dance.

Our next episode is coming out in just a couple of weeks, but in the meantime, check out Counterjam on Spotify for Peter's playlist of the wonderful musicians from this and past seasons.

Eitan Bernath makes Triple Pea Salad with Crunchy Farro Apr 01, 2022

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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 6

1/2 cup uncooked farro
1/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 cup fresh parsley leaves, tightly packed
2 tablespoons chopped fresh oregano leaves
2 tablespoons chopped fresh basil leaves
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 cup frozen peas
Neutral oil, for frying
1 (6-ounce) package snow peas (about 2 packed cups), ends trimmed and destringed and cut on the bias into 1/2-inch pieces
1 (6-ounce) package sugar snap peas (about 2 packed cups), ends trimmed and cut on the bias into 1/2-inch pieces
Shaved Parmesan cheese, for garnish

Line a small sheet pan with paper towels and set aside. Cook farro according to the package directions, drain well, and spread out onto the prepared sheet pan. Set aside in the refrigerator for at lease 1 hour to slightly dry out, or up to overnight.
In a large bowl, whisk together the olive oil, sherry vinegar, parsley, oregano, basil, and garlic to combine. Taste and season with salt and pepper. Set the vinaigrette aside to let the flavors marry.
Add the peas to a microwave-safe bowl and microwave for 2 to 3 minutes, or until slightly warm to the touch. Line another small sheet pan with paper towels. Transfer the cooked peas to the lined sheet pan and roll them around on the paper until most of the moisture has been soaked up. Place in the refrigerator until ready to use.
In a medium skillet, add 1/2 inch of neutral oil and heat to 400°F. Line another small sheet pan with paper towels while the oil is preheating. Add the farro and gently stir it with a slotted spoon to ensure the farro does not clump together. Cook for 90 seconds, or until the farro turns a deeper golden color. Remove with a slotted spoon and transfer to the prepared sheet pan. Season with salt and set aside to cool.
Once the farro has cooled, add it to the large bowl with the vinaigrette, along with the snow peas, sugar snap peas, and cooked peas. Toss to combine and transfer the salad to a serving bowl. Add shaved Parmesan over the top and serve immediately.

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/

Nashville Hoecakes with Pitmaster Pat Martin Mar 25, 2022

Show notes

On this episode, Pitmaster Pat Martin talks about the quintessential hoecake and some of the principles of barbecue.

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

Recipe

10 to 12 hoecakes (1 or 2 per person)

2 1/2 cups medium-ground white cornmeal
3/4 teaspoons freshly ground black pepper
1/2 teaspoon Diamond Crystal kosher salt
1 egg, beaten
3 cups whole buttermilk
1/4 cup lard or bacon grease, melted, plus more for cooking
4 tablespoons butter, melted for brushing

Prepare a medium-high grill (4 to 5 seconds using the Hand Test)
In a medium bowl, whisk together the cornmeal, pepper, and salt.
In a separate bowl, whisk together the egg and buttermilk to combine. Wile whisking, add the warm pork fat to the egg/buttermilk mixture slowly to prevent the egg mixture from cooking. Add the buttermilk mixture to the cornmeal mixture and use a whisk to stir until smooth but do not overmix. It should have the same consistency as pancake batter.
Set a cast-iron skillet on the grill and let it heat up for a few minutes. Brush the skillet with a 1 teaspoon of the lard and heat until it looks shiny. Working in batches, scoop 1/3 cup batter into the pan for each hoecake and cook, without moving, until the batter starts to slightly lift around the edges, 3 to 4 minutes. Flip the hoecakes, brush the tops with the melted butter and cook until bottom is golden brown and crispy, 3 to 4 minutes longer. Place the cooked hoecakes on a platter and cover with a kitchen towel to keep warm.
Repeat until all the batter is cooked. Serve immediately; hoecakes will dry out if you try to rewarm them.

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/

Annada Rathi makes Indian Peanutty Noodles Mar 18, 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 2

Peanut chutney

1 cup unsalted, unroasted peanuts
1/2 teaspoon cumin powder
1/2 teaspoon red chile powder
1/4 teaspoon salt

Indian peanutty noodles

6 ounces udon or soba noodles
2 tablespoons vegetable oil
1 cup broccoli florets, chopped into 1-inch pieces
1 cup red bell pepper, chopped into 1-inch pieces
3/4 cup thinly sliced scallions, divided
2 tablespoons peanut chutney, prepared above
1 to 2 tablespoons light soy sauce, to taste

Peanut chutney

Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Indian peanutty noodles

Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes.
Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

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] The Korean Sauce Everyone Should Know Mar 11, 2022

Show notes

If you enjoyed this recipe, be sure to follow The Genius Recipe Tapes wherever you get your podcasts.

Referenced in this episode

Genius-Hunter Extra Credit

When I Came Out to My Parents, Kimchi Fried Rice Held Us Together (an Eric Kim essay on Food52)
Read some of Eric's writing on Food52's Table For One column!

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

Anna Jones makes Saag Aloo Shepherd's Pie Mar 04, 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

For the rajma masala base

2 tbsp ghee (or coconut oil)
1 onion, finely chopped
4 garlic cloves, finely chopped
2in piece of ginger, peeled and finely chopped
1 green chilli, finely chopped
½ tsp ground turmeric
½ tsp chilli powder
1 tsp garam masala
1 tsp cumin seeds
2 x 400g tins pinto or borlotti beans
1 x 400g tin chopped tomatoes

For the saag aloo topping

2lb 4 oz small new or red skin potatoes (large ones cut in half)
1lb 2oz cauliflower, broken into small florets, stalk and leaves roughly chopped
1 ¾oz ghee (or unsalted butter)
1 tsp cumin seeds
1 tbsp black mustard seeds
1 tsp ground turmeric
7oz baby spinach, washed

To make the rajma masala base, heat the ghee or coconut oil in a large pan.
Add the onion and cook for 10 minutes over a medium heat, or until soft and sweet.
Add the garlic, ginger and chilli and cook for another 5 minutes.
Add the spices to the pan and stir for a couple of minutes until it all smells fragrant.
Stir in the tinned beans and their liquid, the tomatoes and 14fl oz water. Simmer for 25 minutes until the tomatoes are broken and you have a thick, gravy.
Preheat the oven to 400F. Meanwhile, put the potatoes into a large pan, leaving enough space to add the cauliflower later. Cover with boiling water, add half a tablespoon of salt and bring to the boil. Cook for 15 minutes, or until the potatoes are almost cooked, then add the cauliflower and cook for a further 6 minutes. Drain well.
Put the empty pan back on the heat, add 1 tablespoon of ghee, then add the cumin seeds, mustard seeds and turmeric. Cook for 1 minute, then add 3½fl oz water, the potatoes, cauliflower and half of the spinach.
Stir to wilt the spinach and use the back of a spoon to crush the potatoes a little. Stir the rest of the spinach into the topping.
Spoon the rajma masala mixture into a large baking dish. Top with the potato, cauliflower and spinach mixture. Melt the remaining ghee and drizzle over the top of the pie. Bake for 30-40 minutes, or until the filling is bubbling and the top is brown and crunchy in places. Serve immediately.

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/

Vanessa Lavorato makes Double Chocolate Weed Brownies Feb 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
Makes 16 brownies (8 to 10 milligrams THC per brownie)

Cannabutter

1/2 cup (113 grams) unsalted butter
1 gram quality cannabis flower

Weed brownies

1/4 cup (21 grams) natural cocoa powder, plus more for the pan
Cannabutter (above)
1/2 cup (100 grams) chopped dark chocolate
1 1/4 cups (250 grams) granulated sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs
3/4 cup (90 grams) all-purpose flour
1/2 cup (57 grams) chopped toasted nuts (optional)

Make the cannabutter, following the quantities listed above and my step-by-step guide linked here.
Butter an 8x8-inch pan, then dust with cocoa. Heat the oven to 350°F (177°C).
In a bain marie (or in the microwave in 10-second intervals), melt the cannabutter and dark chocolate. Remove the bowl from the heat, then add the sugar, molasses, vanilla, and salt.
Add one egg at a time, mixing well after each. Beat for about 5 minutes, until a 5-second ribbon forms on the top of the batter when you lift the whisk. Stir in the chopped nuts (if you’re using them). Sift or whisk the flour with the cocoa powder, then add to the chocolate mixture. Combine just until the flour disappears (don’t overmix).
Pour the batter into the pan and place in the center of the oven. Bake for about 25 minutes, until a glossy top forms and starts to crack. Keep an eye on the edges, they will firm up first. To check, insert a toothpick near the corner—it should have a few moist crumbs.
Let cool on a wire rack for at least 10 minutes before cutting into 16 brownies. (If you’d like—and if your pan isn’t glass—you can plunge the pan into cold water immediately out of the oven. The temperature shock achieves a chewy crust while maintaining the gooey center, a tip I learned from Eric Kim.)
Store the brownies in an airtight container for up to a week. For longer storage, cut and freeze the brownies, then warm up in the microwave or oven before serving.

If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances in your state. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects.

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/

Joy the Baker makes Pecan Orange Galette des Rois Feb 18, 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 before starting the episode.

Recipe
Makes One 9-inch Cake

For the puff pastry

3 1/4 cups (413 grams) all-purpose flour
1/2 cup (65 grams) whole wheat flour
3/4 teaspoon sea salt
2 tablespoons granulated sugar
12 ounces (399 grams) unsalted cold butter, cubed
1 cup cold water
1 tablespoon apple cider vinegar

For the filling

1 1/4 cups (160 grams) cup shelled pecan halves
1/2 cup (100 grams) granulated sugar
1/4 cup (34 grams) all-purpose flour
1/4 teaspoon sea salt
1 teaspoon fresh grated orange zest
1 large egg
1 large egg white, yolk reserved
1/2 cup (113 grams) unsalted butter, softened
1 large egg (to combine with yolk for egg wash)

To make the pastry, in a large bowl whisk together the two flours, salt, and sugar. Add the cold butter all at once to the flour mixture and use your fingers to fluff and combine, coating all the butter.
Use your fingers to break the butter down into the flour. Press the butter chunks between your thumb and index fingers into rough sheets of butter.
Break all of the butter pieces down, creating pea size chunks of butter along with flattened sheets of butter. This usually takes me about 5 to 7 minutes. Work quickly as to not heat the butter with your hands too much.
Make a well in the center of the flour and butter mixture. Stir together cold water and vinegar. Add 3/4 of the liquid to the flour. Mix the flour mixture towards the center, tossing together the wet and dry ingredients. Add more of the water mixture as necessary to create a moist but still fairly dry dough. Dump the dough out onto the counter and start to gently knead together into a thick rectangle. Add more water as necessary and you'll know you have enough liquid when there are no dry patches remaining.
Wrap the dough in plastic wrap and chill for 1 hour.
Once the dough is well chilled, remove it from the refrigerator and place on a well-floured counter. Roll the dough into a 1/2-inch thick rectangle roughly 6x16-inches wide and along.
Position the rectangle long way from where you stand extending out long in front of you. Fold the bottom third of the dough up towards the center. Fold the top third of the dough down over the first fold. This is a letter fold we'll repeat.
Rotate the dough a quarter turn clockwise so the ends of the folds are facing towards you and away from you. Roll the dough out long into a 1/2-inch thick rectangle again so that it extends long out in front of you. Fold into the letter fold once again. Rotate and roll and fold once again.
Complete 4 roll and fold laminations. You may need to return the dough to the refrigerator to rechill the butter in the middle of working. Cold butter is best.
After the 4th fold, divide the dough in two. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
While the pastry rests, make the pecan filling.
To make the filling, in the bowl of a food processor fitted with the blade attachment pulse the pecan flour, sugar, flour, salt, and zest to combine. Add the egg and white and pulse to combine. Scrape down the bottom and sides of the bowl.
With the mixer running on low, add the softened butter, a tablespoon at a time. The butter will emulsify as it's added to the nut mixture, thicken and become really luscious. Scrape the filling into a container, cover and store in the refrigerator until it's time to fill the cake.
In a small bowl whisk together reserved egg yolk and egg for egg wash.
Remove the chilled puff pastry from the refrigerator. Very lightly dust the counter with flour and roll puff pastry into a rectangle between roughly 1/4-1/2 inch in thickness. You'll want the dough thicker than 1/4-inch but no thicker than 1/2-inch in thickness.
Next, we'll cut our dough rounds. Place a round 8 or 9-inch cake pan, top side down, over half of the dough leaving enough dough to the side to cut a second round. Use a small pairing knife to trace around the cake pan, cutting a round. Trace and cut a second round on the other half of the dough. Gather the excess dough, wrap and refrigerate.
Place one dough round on a rimmed baking sheet lined with parchment paper. Lightly brush dough with egg wash.
Remove filling from the refrigerator and spread over the egg wash brushed dough. Leave 1-inch border around the edges of the dough.
Top with the second dough round, pressing from the center evenly out towards the edges, pressing out any air bubbles.
Press the edges well to seal the pecan filling into the center of the dough. Use a small dowel or knife to create a single vent hole in the center of the cake, piercing through the top layer of dough into the filling.
Lightly brush the top of the cake with egg wash.
Use a small knife to trace a design across the top of the cake. This will show through the egg wash as it bakes and help the dough grow as it puffs. Use your fingers or the back of a knife to crimp the edges of the dough.
Allow the cake to rest in the refrigerator while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Bake for 25-30 minutes until puffed and golden brown.
Allow to cool to room temperature before slicing and enjoying. Store any leftovers wrapped at room temperature for up to 3 days.

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/

Peter J Kim Gets Jiggy with Kimchi Jiggae Feb 11, 2022

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Peter starts listing them at 1:31 before starting the episode.

Recipe

1 lb chopped kimchi
8oz bacon, cut into 3/4 inch slices
1 onion, thinly sliced
3 tbsp, doenjang or miso
1/2 bunch lacinato kale, coarsely shredded
1 medium purple daikon, cut into 3/4 inch cubes
6 medium garlic cloves, thinly sliced
1 package tofu, chopped into cubes
4 scallions, thinly sliced for garnish

Into a medium pot add bacon. Turn heat to medium and let bacon render
Once fat from bacon has rendered, add onions and stir until beginning to caramelize
Stir the doengjang or miso in with bacon and onions for 2-3 minutes
Use kimchi brine to deglaze pot and add all but a couple ounces of kimchi
Once pot is deglazed, add garlic and 6 cups of water and bring to a simmer
Add kale, daikon, and tofu to pot and stir
Let jiggae simmer for 30 to 60 minutes, until vegetables are cooked to your liking.
After 30-60 minutes, remove pot from heat
Add scallions and fresh kimchi

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/

Gaby Melian makes Mom's Fish Feb 04, 2022

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Gaby starts listing them at 1:12) before starting the episode.

Recipe
Serves 2

2 tablespoons olive oil, divided
1 lb yukon or red bliss potato (3 to 4 size A about 2.5-inches in diameter), thinly sliced.
1 medium red pepper (about 8 oz), julienne about ¼ inch.
1 medium onion (about 8 oz), sliced
2 tablespoons olive oil, divided
1 lb Cod filet
2 teaspoons dry oregano, divided
2 teaspoons dry thyme, divided
Good Kosher Salt, to taste
Freshly ground black pepper, to taste.

Pre-heat your oven at 350 F degrees.
Rinse potatoes well under running cold water in a colander, to remove excess starch.
Place potatoes in a bowl, add sliced red peppers and sliced onions. Add 1 tablespoon of olive oil, 1 teaspoon dry oregano, 1 teaspoon of dry thyme, salt and pepper to taste. Mix gently with your hands. Transfer to the parchment covered baking dish, and gently arranged in the bottom creating a bed for your fish
Place pieces of fish on top of the mixture of potatoes, peppers and onion. Add remaining olive oil and dry herbs over the fish, Season generously with salt and pepper.
Cook until your potatoes are fork tender, about 15 minutes. You can remove the fish with the help of a spatula at this point and continue cooking your potatoes until desired color.
Serve warm, if you heard my story this dish makes a great leftover. And it is very easily scalable.

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/

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