Play Me a Recipe

Latest Episodes:

Revisiting Black Bean & Corn Burgers with Brinda Ayer Jan 28, 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 cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Brinda starts listing them at 0:28) before starting the episode.

Black Bean & Corn Burgers

1 small yellow onion, chopped
1 clove garlic, minced
1 tablespoon olive oil
3 cups (or 2 cans) cooked black beans, divided
1 1/2 teaspoons cumin powder
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon sea salt
1 pinch black pepper or red pepper flakes, to taste
2/3 cup quick oats or bread crumbs, plus extra as needed
3/4 cup fresh (or frozen and thawed) corn

Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
Add 2 cups of the beans, the cumin, the paprika, the chili powder, the sea salt, and pepper to taste. Stir in the sauté pan till all is warm.
Preheat your oven to 350° F.
Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it's well combined but still has texture.
Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
Shape mixture into four large or six smaller patties. Transfer burgers to a baking sheet and bake for 30 to 35 minutes (or until golden), flipping once through. Alternately, you can chill them for twenty minutes before transferring them to a grill and cooking through. You can also pan fry them in olive oil until golden on each side.

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/

Revisiting Dan Pelosi's Mom's Portugese Rice Jan 21, 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 (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.

Revisiting Molly Baz's Cae Sal Jan 14, 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 (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/

Revisiting Anthony Falco's Onion & Olive Bread Jan 07, 2022

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

900 grams high-protein flour
100 grams whole-grain flour, preferably freshly milled
30 grams sea salt
720 grams (3 cups) water, at 65°F (18°C)
100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
44 grams Taggiasca olives, pitted and sliced (about 23 olives)
45 grams red onion, thinly sliced (about 1/4 medium)
12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
40 grams (3 tablespoons) extra-virgin olive oil
Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
In another large mixing bowl, combine the water and starter.
Create a crater in the flour and pour the liquids in the center.
Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
Rest at room temperature (covered) for 30 minutes.
Using about 40 grams of olive oil, lightly oil two or three baking pans.
Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

Preheat the oven with pizza stones to 475°F (250°C).
Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

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/

Reina Gascon-Lopez makes a Coquito Cookie Dec 17, 2021

Show notes

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

Coquito Cookie
Makes 36 cookies

2 1/2 cups (300 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon grated whole or ground nutmeg
2 sticks (1 cup/226 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
2 large eggs, room temperature
1 teaspoon coconut extract
1 teaspoon rum extract
1 1/2 teaspoons vanilla bean paste

Icing

1 1/2 cups (60 grams) sweetened coconut flakes, toasted, for garnish
2 cups (120 grams) confectioners' sugar, sifted
1/4 cup water

Heat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, sift or whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 2 to 3 minutes. While the butter and sugar are working, in a small bowl, whisk together the eggs, coconut extract, rum extract, and vanilla. Slowly pour into the creamed butter and sugar mixture, beating until fully combined.
To avoid making a mess, turn the mixer off and carefully add the dry ingredients into the bowl. Turn on at the lowest speed and beat until just combined, making sure no floury patches remain. The dough should appear sticky and tacky. Chill the dough for at least an hour in the fridge.
Using a tablespoon or small measuring scoop, scoop and roll the cookie dough into balls about 1½ inches in diameter. If your dough is very soft, you may want to use wet hands to roll the balls. Place on the prepared baking sheets spaced 3 inches apart. If you don’t want to bake all of the cookies at once, simply freeze the rolled dough balls and portion them in a plastic freezer bag for another day. Thaw in the fridge overnight, then flatten and bake as you would with fresh dough.
Using the bottom of a cup or mug, or just the palm of your hand, flatten each dough ball into a round, uniform shape about ½ inch thick. Repeat with the rest of the cookies.
Bake for 12 to 15 minutes or until the edges are light brown, rotating the pan halfway through. Remove the baking sheets from the oven and tap them on the counter a few times to release the cookies from the parchment paper.
Let cool for 5 minutes on the baking sheets, then remove the cookies to place on wire baking racks to cool completely before glazing. Make sure to keep the parchment and place it underneath the wire rack for easy cleanup when it’s time to glaze and garnish the cookies.
Make the icing: To toast the coconut flakes, place them in a dry large skillet or frying pan. Cook over medium heat until they’re a light golden brown color, 3 to 5 minutes, making sure to stir often to keep from burning them. Transfer to a plate to cool.
In a small mixing bowl, whisk together the sifted confectioners' sugar and water until it forms a thin, smooth glaze. Pour and spread a heaping teaspoon of glaze onto each cookie. Sprinkle each glazed cookie with some toasted coconut flakes. Enjoy!

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/

Jillian Atkinson makes a Jamaican Black Cake Cookie Dec 10, 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 (Jillian starts listing them at :52) before starting the episode.

Black Cake Cookie
Makes about 3 dozen chewy 2-3 inch cookies

For the fruit mixture:

1 cup (180g) black raisins, divided
½ cup (90g) pitted prunes
½ cup (90g) dried currants¾ cup tawny or ruby port wine
2 tablespoons Wray and Nephew (or your favorite) white rum

For the cookie dough:

1 ½ sticks (170g) unsalted butter, melted
1 1/4 (260g) cups brown sugar lightly packed
½ cup (100g) white sugar
2 large eggs
1 tbsp store-bought burnt sugar browning (optional; see note)
2tsp vanilla extract/paste
1 tsp white rum (or rum extract)
1 tbsp port wine
3 1/2 cups (420g) all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 ½ tsp ground cinnamon
1 tsp freshly ground or grated nutmeg
¾ cup (75g) coarsely chopped walnuts (optional)

Make the fruit mixture: Pulse ½ cup (90g) raisins, pitted prunes, and currants in a food processor to make a coarse chop. If you don’t have a food processor, chop by hand until everything is about the size of whole dried currants.
Add chopped dried fruit to a medium pot along with the remaining whole raisins, port wine and rum. Bring the pot to a boil for about 1 minute, then cover and turn down to a gentle simmer for 10 minutes. Stir occasionally and reduce the heat as necessary to keep from scorching. You’re looking for a moist near-paste, with all of the liquid absorbed.Transfer to a small bowl, then to the refrigerator to cool completely, about 45 minutes, stirring occasionally. (Alternatively, whisk over an ice bath or transfer to the freezer to speed up the process.)
When the fruit is cool, make the cookie dough: Melt butter slowly on the stovetop over medium heat or in a microwave-safe bowl in 30-second increments, tipping or swirling the bowl at each interval. Do not allow the butter to sputter or brown. Transfer melted butter to a large mixing bowl and set aside.
Combine flour, baking soda, and spices in a medium bowl, mix well, and set aside.
Using a hand mixer, in a mixing bowl with butter, now cooled slightly, beat in brown and white sugar until crumbly and combined. Beat in eggs one at a time and beat until mixture is fluffy and lighter in color, 1 minute.
Add vanilla, port, rum, and burnt sugar browning to the mixture and beat until mixed well, scraping down the sides of the bowl to evenly combine.
Add dry mixture in 3 additions, alternating the flour mixture with fruit mixture, folding to combine without overmixing and ending with the last flour. Fold in the walnuts, if using. Cover the cookie mixture with plastic wrap and rest in the fridge for at least 2 hours up to overnight.
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Using cold cookie dough and using a medium cookie scoop, scoop 3-tbsp-sized (1.5 oz, or a little larger than a golf ball) balls of dough, onto cookie sheets about 3 inches apart. Bake for 14 to 16 minutes, until puffed and dry-looking.
Allow cookies to cool for 3-4 minutes, then transfer to a wire rack to cool completely. Repeat steps 8-9 using a cold cookie sheet for remaining cookie dough and allow cookies to cool completely before storage in an airtight container.

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/

Elisa Marshall makes Maman's Cookie Tiramisù Dec 03, 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 (Elisa starts listing them at 2:02) before starting the episode.

Maman's Cookie Tiramisù
Serves 6

2 cups (480 milliliters) heavy cream
2 cups (480 grams) mascarpone
1/4 cup (50 grams) sugar
1 teaspoon pure vanilla extract
1 cup (240 milliliters) strong brewed espresso, warm (about 6 shots; see Tip)
8 Maman's Nutty Chocolate Chip Cookies, or store-bought chocolate chip cookies (about 30 ounces / 840 grams total)
2 tablespoons unsweetened natural cocoa powder

In a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form, about 3 minutes. Transfer to a medium bowl.
In the clean bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, sugar, and vanilla and whip on high, scraping down the sides of the bowl as needed, until smooth and creamy, about 1 minute. Add the whipped cream and gently fold with a rubber spatula to combine without deflating the mixture.
Pour the espresso into a wide, shallow bowl. Set aside half of 1 cookie for garnish. Break 4 of the cookies into large chunks, add them to the espresso, and let soak, flipping once, until saturated but not falling apart, 45 to 60 seconds per side. Reserve the espresso. Arrange the soaked cookies on the bottom of an 8-inch (20 cm) square baking pan, pressing down to create an even layer. Spread half of the mascarpone whipped cream evenly on top of the cookies. Using a small fine-mesh sieve, dust 1 tablespoon of the cocoa powder over the mascarpone whipped cream.
Soak the remaining cookies in the reserved espresso. Use the soaked cookies, the remaining mascarpone whipped cream, and the remaining cocoa powder to create a second layer. Crumble the reserved half cookie and sprinkle on top of the tiramisù. Cover with plastic wrap and refrigerate for at least 2 hours and up to 5 days. Serve chilled.
TIP: If you don’t have an espresso machine at home, brew a dark-roast coffee or use instant espresso powder. What’s important is that you don’t forgo the espresso or coffee—its flavor is essential to tiramisù. If you prefer a bolder coffee flavor, sprinkle a little instant espresso powder between the layers.

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/

Erin McDowell makes Apple Pecan Pie Nov 23, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Erin starts listing them at 1:58) before starting the episode.

Apple Pecan Pie
Makes one 9-inch pie

1 recipe All Buttah Pie Dough, prepared and chilled
4 tablespoons (56 grams) unsalted butter
1 cup (212 grams) dark brown sugar, divided
2 tablespoons (15 grams) all-purpose flour
2 cups (240 grams) peeled and diced apples, such as Cosmic Crisp, Honeycrisp, or Fuji (about 2 large apples)
3 (170 grams) large eggs, at room temperature
1/4 cup (78 grams) maple syrup
1 1/2 teaspoons (7 grams) vanilla extract
3/4 teaspoon (3 grams) fine sea salt
1/2 teaspoon (2 grams) ground cinnamon
1 1/2 cups (200 grams) pecan halves, roughly chopped

On a lightly floured surface, roll out the dough to ¼-in/6 mm thick, rotating it as you work to prevent it from sticking to the work surface. Use the rolling pin to transfer the dough to the pan, gently rolling it up, wrapping it around the pin, then unfurling it into a 9-in/23 cm pie plate.
Use scissors to trim away the excess pie dough, leaving about ½ in/1 cm of excess all the way around the outside edge of the pie plate. Tuck this excess dough under itself, pressing gently to make it flush with the outside edge of the pie plate. Crimp the edge as desired.
Dock the base and sides of the dough with the tines of a fork, then refrigerate for 30 minutes to 1 hour. Towards the end of chill time, preheat the oven to 425°F/220°C.
Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pan. Bake until the edges begin to lightly brown, 15 to 17 minutes.
Remove the parchment paper and pie weights, and return to the oven until the lower portion of crust appears dry and set (it shouldn’t brown), 2 to 3 minutes more. Cool completely before filling. Reduce the oven temperature to 375°F/190°C.
In a medium pot, melt the butter over medium heat. Place ½ cup (106 g) brown sugar in a small bowl, and use your fingers to rub the flour into it until well combined. Add the apples to the pot, and sprinkle the sugar mixture over it and stir well to combine.
Cook, stirring constantly, until the sugar dissolves and the apples start to become tender; continue to cook until the “sauce” that forms from the sugar and apple’s juices thickens slightly, fully coating the apples, 4 to 5 minutes.
Pour this mixture onto a baking sheet or shallow casserole dish and spread into an even layer. Cool for 10 to 15 minutes.
In a medium bowl, whisk the eggs well. Add the remaining ½ cup (106 g) brown sugar, maple syrup, vanilla, salt, and cinnamon and whisk well to combine.
Add the apple mixture and pecans to the bowl and stir well to combine. Gently pour the mixture into the cooled pie crust.
Transfer the pie to the oven and bake until the custard appears just set in the center when the pan is slightly moved back and forth, 35 to 40 minutes. Cool completely before slicing and 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/

[BONUS] Maurizio Leo makes Soft & Fluffy Sourdough Pull-Apart Rolls Nov 21, 2021

Show notes

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before starting the episode.
Soft & Fluffy Sourdough Pull-Apart Rolls

Levain

24 grams ripe sourdough starter
60 grams all-purpose flour
60 grams water
12 grams caster sugar

Dough for Rolls

440 grams all-purpose flour
180 grams warm water
115 grams whole milk, cold
75 grams unsalted butter
23 grams caster sugar
10 grams fine sea salt

Egg Wash

1 large egg
1 splash whole milk

Make the levain
In a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight.
Mix together the dough
First, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.
At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).
The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise).
Bulk ferment the dough
During the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.
After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping.
Shape the dough into rolls
After the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.
This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.
Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.
Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.
Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes.
Proof the shaped dough
At a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier.
Bake the rolls
After two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.
Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.
In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.
Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).
When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.

Is there a Food52 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/

Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok Nov 19, 2021

Show notes

Bindaetteok
Serves 8 to 10

2 cups dried peeled split mung beans
1 cup mung bean sprouts
1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid
8 to 10 scallions, cut into 2- to 3- inch lengths
3 to 4 cloves garlic, thinly sliced
5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced
2 teaspoons soy sauce
1 tablespoon sesame oil
½ teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)
2 tablespoons extra- virgin olive oil
Spicy Soy Sauce Dressing, for serving

Soak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.
Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).
In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.
Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.
Serve with the spicy soy dressing.

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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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