Play Me a Recipe

Salted Cookie Butter Millionaire's Shortbread | Jesse Szewczyk Dec 13, 2023

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Recipe
Makes 24 bars

Shortbread Base

1 2/3 cups (214g) all-purpose flour
1/3 cup (67g) granulated sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
1 large egg yolk
1 teaspoon vanilla extract

Salted Speculoos Caramel

3/4 cup (175 grams) packed light brown sugar
4 tablespoons (1/2 stick/57g) unsalted butter
1/4 cup (59 ml) light corn syrup
1 14-ounce can (414 ml) sweetened condensed milk
1/3 cup (90 grams) speculoos cookie butter (see Note)
1 teaspoon vanilla extract
1 teaspoon kosher salt

Topping

1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
1/2 cup (about 3 ounces/85 grams) white chocolate chips
4 tablespoons (59 ml) whole milk, divided
2 tablespoons (36 grams) speculoos cookie butter, divided
Flaky sea salt, for sprinkling

Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

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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/

Harper Fendler Makes The Last Word Dec 11, 2023

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.

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Ingredients

3/4 ounce freshly squeezed lime juice
3/4 ounce gin
3/4 ounce green Chartreuse
3/4 ounce Luxardo maraschino liqueur
Maraschino cherry, for garnish (optional)
Lime peel, for garnish (optional)

Instructions

Chill glassware (such as a coupe or a Nick & Nora glass).
Using a fine mesh strainer, strain the lime juice. Place all ingredients in a cocktail shaker with ice and shake until tin frosts over.
Fine strain into the chilled glassware. Garnish as desired.

Annada Rathi makes Indian Peanutty Noodles Sep 13, 2023

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.

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.

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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/

Elisa Marshall makes Maman's Cookie Tiramisù Jun 26, 2023

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 (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/

Emily Ziemski makes Loaded Chicken Pitas Jun 21, 2023

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

Ingredients

4 (6-inch) pita breads, halved across the middle
¼ cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
¼ cups Boar’s Head Traditional Hummus
½ romaine lettuce heart, roughly chopped
1 pound Boar’s Head FireSmith™ Flame Grilled Chicken Breast, thinly sliced
¼ cups Boar’s Head Crumbled Feta
1 beefsteak tomato, halved and thinly sliced
3 ounces artichoke hearts, roughly chopped
¼ cups pitted Niçoise olives, roughly chopped

Directions

Cut the pitas in half lengthwise. Open each pocket.
Using a spoon, evenly distribute the tzatziki (about 1 ½ teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 ½ teaspoon each). Place a handful of lettuce along one side of each pita.
Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.

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Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok Jun 13, 2023

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).

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/

Harper Fendler makes Ernest Hemingway’s Daiquiri May 31, 2023

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.

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Julia Sherman makes Gluten-Free Buckwheat Groat Pancakes May 22, 2023

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 (Julia starts listing them at :47) before starting the episode.

Gluten-Free Buckwheat Groat Pancakes
Serves 5 to 7

1 1/2 cups (270 grams) hulled buckwheat groats
1 teaspoon apple cider vinegar
Dried or dehydrated blueberries (optional)
2 dates, pitted
1/2 cup (120 milliliters) plain full-fat yogurt
1/2 cup (120 milliliters) milk, buttermilk, or almond milk
4 whole large eggs
2 large egg whites
2 ripe bananas
1 teaspoon kosher salt
1/2 teaspoon almond extract
2 teaspoons baking powder
1/2 teaspoon baking soda
Ghee or coconut oil, for cooking

Do ahead
Add the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.
Make the pancakes
If using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.
Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.
If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.
Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.
Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).

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/

Jesse Szewczyk makes Red Wine Brownie Cookies May 18, 2023

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If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jesse starts listing them at :51) before starting the episode.

Red Wine Brownie Cookies

Makes 18 large cookies

2 sticks (16 tablespoons/226 grams) unsalted butter
2 cups (473 ml) dry red wine, any variety
⅓ cup plus 2 tablespoons (99 grams) granulated sugar, divided
3¼ cups spooned and leveled all-purpose flour (416 grams)
½ cup (45 grams) natural, unsweetened cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ cups (300 grams) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
8 ounces (227 grams) semisweet chocolate, roughly chopped (about 1⅓ cups)

In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often to prevent the milk solids from burning, until the butter foams and then darkens in color slightly and is very fragrant, 4 to 6 minutes. Immediately pour the butter into a large heatproof bowl. Do not wash the pan.
To the saucepan used to melt the butter, add the red wine and 2 tablespoons (32 grams) of the granulated sugar and bring to a simmer over high heat. (Be careful; the wine will sizzle when you pour it in the pan.) Reduce the heat to medium and simmer, stirring occasionally, until reduced to ⅓ cup (79 ml), 16 to 18 minutes. (The easiest way to test if the reduction is ready is to pour it into a heatproof measuring glass to see if it’s at the ⅓-cup mark.) Pour the reduced wine into the bowl with the butter and let the mixture cool for 15 minutes.
As the butter/wine mixture cools, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 3 baking sheets (or as many as you have) with parchment paper or nonstick baking mats.
Whisk both the brown sugar and the remaining ⅓ cup (67 grams) granulated sugar into the butter/wine mixture, then whisk in the eggs and vanilla extract until smooth. Add the flour mixture and stir with a rubber spatula until a soft dough forms, then stir in the chopped chocolate.
Using a large 2⅓-inch (#16) cookie scoop or ¼-cup measure, portion out the dough and roll into large balls. Place the dough balls at least 3 inches apart on the prepared baking sheets (6 per sheet).
Bake 2 sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops lose their shine but their cracks still appear slightly wet (don’t be tempted to overbake), 11 to 14 minutes, then bake the remaining baking sheet of cookies on either rack. Let the cookies cool completely on the baking sheets.

Dawn Perry makes Weeknight Cassoulet May 15, 2023

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.

Carla Lalli Music makes Sorry, I Love Celery May 11, 2023

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 (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

3 anchovy fillets packed in oil, drained
2 garlic cloves
kosher salt
freshly ground pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon Aleppo pepper
10 Castelvetrano olives
6 Piparra peppers
1 bunch celery
2 ounces Parmigiano
1/2 cup parsley leaves and tender stems

In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

Danielle Prewett makes Wild Mushrooms with Sweet Corn Grits May 09, 2023

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 (Danielle starts listing them at 2:08) before starting the episode.

Corn Grits with Wild Mushrooms & Jammy Eggs

Serves 4

4 to 8 large eggs, depending on how hungry you are
2 fresh corn cobs
3 tablespoons unsalted butter, divided
1/2 small yellow onion, finely chopped
1/4 cup diced roasted hatch chiles
1 teaspoon coarse sea salt, plus more to taste
1 cup medium-ground grits or polenta (not instant)
1/4 cup crumbled feta cheese (loosely packed)
1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
1 tablespoon neutral oil
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
Juice of half a lime
1 handful chopped cilantro leaves or chives, to garnish

Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Amy Chaplin makes Super Green Bars May 09, 2023

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 (Amy starts listing them at 1:09) before starting the episode.

Super Green Bars, a variation on Hazelnut Dukkah Bars
Makes 16 to 20 bars, depending on the pan you use (see below)

1 ½ cups (7 ½ ounces | 215 g) raw pumpkin seeds
1 ½ cups (7 ½ ounces| 215 g) Austrian pumpkin seeds
2 cups (3½ ounces | 100 g) unsweetened flaked dried coconut
1 teaspoon flakey sea salt
½ teaspoon fine sea salt
3 tablespoons hemp seeds
1 sheet toasted nori, crushed
2 tablespoons dried nettle
2 teaspoons ceremonial matcha tea powder
¹/₃ cup (80 ml) brown rice syrup
1 teaspoon vanilla extract

Preheat the oven to 300°F (150°C). Choose your pan (see below) and line the bottom and sides with parchment paper.
Put both types of pumpkin seeds in a large strainer and rinse well under cold running water, then drain and set over a bowl to drain thoroughly while the oven heats.
Line a rimmed baking sheet with parchment paper and spread out the seeds. Toast pumpkin seeds for 15 minutes. Remove the pan from the oven and sprinkle the coconut over top. Return to the oven for another 8 minutes, or until the coconut is lightly browning and the seeds are toasted. Transfer to a bowl, add the fine and flakey salt, and mix well. Transfer 2 cups of the mixture to a food processor and process, scraping the sides as necessary, until the mixture is smooth and liquid; set aside.
Add hemp seeds, nori, nettle and matcha tea to the remaining toasted seed and coconut and toss well to combine; set aside.
Bring rice syrup to a simmer in a small pot over medium heat. Stir in the vanilla and remove from the heat. Add the ground seed mixture to the syrup mixture and stir until smooth. Pour into the bowl with the remaining toasted seed and coconut mixture and stir until thoroughly combined; you may need to use your hands to do this. Using clean, damp hands, press the mixture firmly and evenly into the parchment-lined pan.
Put the bars in the fridge for 1 hour or in the freezer for 30 minutes, or until thoroughly chilled and set. Cut into wedges, slices, or squares, depending on the pan, and store in an airtight container at cool room temperature for up to 4 weeks; in warmer weather, store in the fridge. The bars can be frozen for up to 3 months.

Choosing Your Pan
You can use almost any pan you have on hand for these bars. Here are the pans I like to use and the yields they will give you:

8-inch (20 cm) round cake pan: twenty 1-inch (2.5 cm) wedges
8-inch (20 cm) square cake pan: sixteen 1¾-inch (4.5 cm) squares
5 x 9½-inch (13 x 24 cm) loaf pan: eighteen ½-inch (1.25 cm) slices
13 x 4-inch (33 x 10 cm) rectangular tart pan: eighteen 1½-inch (3.75 cm) wedges

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

Emily Oster makes Roasted Carrots with Carrot Top Pesto & Burrata May 04, 2023

This episode of Play Me a Recipe is produced in collaboration with M.M.LaFleur.

This summer, M.M.LaFleur is tossing out the old rules of living, working, and dressing, and making sure you are feeling ready for the shifting demands of work/life balance as the world reopens. Read how economist and bestselling author Emily Oster is rewriting the rules on M Dash.

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.

Roasted Carrots with Carrot Top Pesto & Burrata

Serves 4 to 6

For the carrot top pesto:

4 cups lightly packed washed carrot tops, stems discarded and roughly chopped, a small handful reserved
Handful basil leaves
1/2 cup walnuts, toasted
1 ounce grated Parmesan cheese
1 medium garlic clove, halved lengthwise
1 teaspoon Maldon or other flaky sea salt
1/2 cup extra-virgin olive oil

For the carrots:

20 small carrots, scrubbed and tops trimmed but stems left on
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 teaspoon plus a few pinches flaky salt
1/2 pound burrata, drained and at room temperature
3 tablespoons carrot top pesto, plus more to taste
Small handful basil leaves
Half a lemon
Bread, for serving (optional)

Make the pesto: Combine the carrot tops and basil in a food processor, pulse, then add the nuts, cheese, garlic, and salt. Pulse again, and then with the machine continuously running, add the oil in a thin stream. (You'll have to stop to scrape down the sides a few times.) Taste and adjust for seasoning.
Make the carrots: Heat oven to 500° F with a rack in the center.
Pour 2 tablespoons of the oil into an ovenproof pan large enough to hold the carrots in a single layer (or do this step in two pans). Let the oil come to barely smoking over high heat, then add the carrots and stir to coat them in the oil. Sprinkle with 1 teaspoon of salt.
Cook, turning occasionally, until the carrots are browning in spots—this should take 6 to 8 minutes, and the carrots won't yet be cooked through.
Once they're nicely browned in spots, place the whole pan in the hot oven and roast, stirring occasionally, until carrots are tender and cooked through, about 8 to 12 minutes. Remove from oven and let cool slightly.
Toss the cooked carrots very gently, as they'll be soft, with the prepared pesto, using more or less based on your taste. Transfer the coated carrots to a platter, and top with the burrata. (You may want to halve or quarter your burrata, depending on its size, but that part is up to you.)
Add a few more dollops of pesto to the carrots, here and there, and sprinkle each piece of burrata with a bit of flaky salt.
Dress the reserved handful of carrot top sprigs with a squeeze of lemon, a drizzle of olive oil, and a small pinch of salt, then top the carrots and burrata with the greens. Serve with toast for mopping up the cheese and bread, if you like.

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

Meherwan Irani makes Akuri May 04, 2023

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 (Meherwan starts gathering his ingredients at 0:42) before starting the episode.

Meherwan Irani's Akuri

1 cup finely diced white onion
3 tablespoons vegetable oil
Sea salt
1 cup diced tomatoes
2 tablespoons diced serranos (or any green chili de-seeded)
1/4 teaspoon turmeric
1/4 teaspoon kashmiri chili powder or cayenne
1 cup chopped cilantro
8 eggs
2 tablespoons half-and-half or heavy cream
2 tablespoons cold butter

In a large nonstick pan, sauté the onions in oil on medium-high heat with a generous pinch of salt, until the edges begin to brown.
Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
Stir for a minute and add 2/3 of the cilantro.
Sauté for another minute and turn the heat off.
Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
In another 3-5 minutes, the eggs will be done. They should be soft and creamy.

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/

Eden Grinshpan makes Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt May 01, 2023

Top Chef Canada host and Eating Out Loud author Eden Grinshpan dices, poaches, and swooshes her way through this Turkish-inspired poached eggs recipe with harissa and tabbouleh.

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 (Eden starts listing them at 4:25) before starting the episode.

Poached Eggs with Freekeh Tabouleh, Harissa & Yogurt

Serves 2

Poached Eggs with Freekeh Tabbouleh

1 teaspoon kosher salt
2 tablespoons distilled white vinegar
4 large eggs
1/4 cup plain yogurt with a large pinch of salt
2 tablespoons harissa, store-bought or homemade, plus more as needed
Freekeh-Celery Tabbouleh (below)
Aleppo pepper or red chile flakes
Flaky sea salt

Freekeh-Celery Tabbouleh

2 cups cooked cracked freekeh
2 cups chopped fresh parsley
2 cups chopped fresh dill
2 celery stalks, finely diced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon
1 teaspoon kosher salt

Poached Eggs with Freekeh Tabbouleh

Fill a medium pot with about 5 inches of water and add the kosher salt. Bring the water to a boil over medium-high heat. Add the vinegar and create a gentle vortex in the water by swirling it in a circle with a spoon. Reduce the heat to low and carefully crack the eggs into the water one at a time. Continue gently stirring in a circular motion to keep the egg whites from getting too wispy. Cook for 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels to drain.
Schmear the bottom of two bowls with the lemony yogurt (about a couple tablespoons each), then top with 2 poached eggs. Drizzle with the harissa (I like using the oil that settles on top—use more than you think you need). Mound the tabbouleh next to the eggs, sprinkle everything with Aleppo and sea salt, and serve

Freekeh-Celery Tabbouleh

In a large bowl, mix together the freekeh, parsley, dill, and celery. Add the olive oil, lemon zest, lemon juice, and salt and mix once more to combine.

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/

Kristen Miglore makes Tony Kim's "Cacio" e Pepe Apr 27, 2023

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.

Tony Kim's "Cacio" e Pepe

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

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

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

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

Dan Pelosi makes Mom's Portuguese Rice Apr 27, 2023

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 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.

Jenny Dorsey makes Barley Tofu With Chili Oil Apr 24, 2023

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 (Jenny starts listing them at 3:02) before starting the episode.

Barley Tofu
Serves 2
Barley "tofu"

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

Chili oil

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

Barley "tofu"

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

Chili oil

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

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

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

Zoe Francois makes Candied Carrot Peel Apr 24, 2023

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

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 (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

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

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

Briana Riddock makes Plantains Foster Apr 20, 2023

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 (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/

Reina Gascon-Lopez makes a Coquito Cookie Apr 20, 2023

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 (Reina Gascon-Lopez starts listing them at 1:03) before starting the episode.

Coquito Cookie
Makes 36 cookies

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/

Gaby Melian makes Mom's Fish Apr 17, 2023

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 (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/

Apollonia Poilâne makes Winter Vegetable Crumble Apr 13, 2023

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

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 (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/

Kristen Miglore makes Caramelized Cream Carrots Apr 10, 2023

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

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

Caramelized Cream Carrots

Carrots (as many as you want to eat; Kristen uses 2 large)
Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)
Salt (to taste)

"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.

The next questions we ask: what can be the carrots and what flavors can we add to our cream?"

Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.

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

Carla Hall makes Cranberry Ginger Linzer Torte Cookies Apr 06, 2023

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 (Carla starts listing them at 1:16) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Carla uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Cranberry Ginger Linzer Torte Cookies

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 pound unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cranberry ginger filling (see recipe below)
Confectioners' sugar, for dusting

Cranberry ginger filling

12 ounces cranberries
2 cups sugar
2 tablespoons fresh ginger, grated
Zest of 1 orange
1/2 cup fresh orange juice (from 1 medium orange)
Pinch of salt

Heat oven to 350°F.
In a medium bowl, sift together the flour, salt, and ground ginger. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until just combined. Add the vanilla. Gradually add in flour mixture on low just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With half the rounds, cut a hole from the middle of each round in a desired shape. Place the cookies on a parchment lined baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, until the edges just begin to brown or the cookies are crisp. Remove from oven; let cookies cool for a minute on the pan, then remove to a wire rack and allow to cool completely.
Place a teaspoonful of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with powdered sugar. Place the powdered sugared tops on the filled bottoms. Can be stored in an airtight container at room temperature for up to three days.

Cranberry ginger filling

Combine all ingredients, plus 1/4 cup water, in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.

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
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Sarah Kieffer makes Chocolate Sugar Cookies Apr 03, 2023

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 (Sarah starts listing them at 1:15) before starting the episode.

(P.S. Missing some tools? We've linked to the equipment that Sarah uses throughout the transcript; use promo code COOKWITHUS for a slight discount at checkout. OK, back to the recipe.)

Chocolate Sugar Cookies

2 cups (284 grams) all-purpose flour
1/2 cup (50 grams) Dutch-process cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks or 227 grams) unsalted butter, at room temperature
1 3/4 cups (350 grams) granulated sugar, plus 1/2 cup (100 grams) for rolling
1 large egg plus 1 large yolk
2 teaspoons pure vanilla extract

Adjust an oven rack to the middle of the oven. Heat the oven to 350°F (180°C). Line three sheet pans with parchment paper.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add 1 3/4 cups (350 grams) of the sugar, and beat again until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on low speed until combined. Add the flour mixture and beat again on low speed until combined.
Place the remaining 1/2 cup (100 grams) of sugar in a medium bowl.
Scoop the dough into 1 1/2-ounce (45-gram) portions (2 tablespoons). Roll each ball in the sugar. Place 8 cookies on each sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the top begins to crackle, 12 to 14 minutes.
Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove the cookies and let them cool completely on the wire rack. Store cookies in an airtight container at room temperature for up to 3 days.
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Maurizio Leo makes Soft & Fluffy Sourdough Pull-Apart Rolls Mar 30, 2023

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 (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/

Hetty McKinnon makes Creamy Tahini “Mac & Cheese” with Tater Tots Mar 27, 2023

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 (Hetty starts listing them at 1:08) before starting the episode.

Creamy Tahini “Mac + Cheese” with Tater Tots

1 pound short pasta
Sea salt
7 ounces green beans, cut to 1-inch lengths
Juice of 1/2 a lemon
1 garlic clove, very finely chopped
2 tablespoons nutritional yeast
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
2 pounds frozen tater tots, defrosted

Preheat oven to 400˚F.
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente, adding the beans for the last 60 seconds and cooking until the veggies are crisp and bright green. Reserving 1/2 cup of the pasta cooking water, drain the pasta and veggies.
For the creamy tahini sauce, add the tahini, lemon juice, garlic and the reserved pasta water to a blender or small food processor. Blend until smooth and creamy. If the sauce is too thick, add more water to thin it down. Add the nutritional yeast, olive oil and stir to combine. Season well with sea salt and black pepper.
Add the creamy tahini to the pasta and beans along with a splash or two of the reserved pasta cooking water and toss together to combine. Transfer to an ovenproof dish and arrange the tater tots over the top. Bake for 25-30 minutes, until the tots are golden. Serve hot.

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/

Harper Fendler makes a Penicillin Cocktail Mar 24, 2023

Presented by Total Wine & More

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.

Recipe

Serves 1

2 ounces blended Scotch whisky (Famous Grouse)
1 ounce fresh lemon juice
1/2 ounce ginger syrup
1/2 ounce honey syrup
1/4 ounce Islay Scotch
Tumbler, chilled
Lemon peel and (optional) candied ginger, for garnish

Shake first 4 ingredients with ice.
Fine strain into tumbler over large rock.
Float Islay Scotch over top of drink.
Garnish with lemon twist and candied ginger, if desired.

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Anna Jones makes Saag Aloo Shepherd's Pie Mar 23, 2023

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.

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/

Annada Rathi makes Indian Peanutty Noodles Mar 20, 2023

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.

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/

Maurizio Leo makes Herb Butter Rolls Jan 13, 2023

Listen along as Maurizio Leo makes these buttery, herby rolls with a thin and crunchy crust out of his newest book, The Perfect Loaf.

Recipe

Makes 24 mini-rolls

Ingredients

342g White flour (~11.5% protein)
147g Durum flour (or whole wheat)
83g Whole milk
54g Unsalted butter
24g Honey
5g Fresh rosemary, chopped
259g Water
9g Fine sea salt
7g Ripe sourdough starter, 100% hydration
1 egg
1 tablespoon whole milk or heavy cream (optional)

Mix the levain: Warm or cool the water to about 78F (25C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.
Mix the dough: To the bowl of a stand mixer fitted with the dough hook, add the flour, milk, honey, water, salt, and ripe levain. Mix on low speed for 1 to 2 minutes until combined. Increase the mixer to medium speed and mix for 3 to 4 minutes until the dough begins to cling to the dough hook. This dough is on the stiff side, so it should cling to the hook after just a few minutes of mixing. Let the dough rest in the bowl, covered, for 10 minutes.
Incorporate the butter and rosemary: With the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough, scraping down the sides of the bowl and the paddle as needed. Continue until all the butter is added, about 5 minutes. Mix for 1 to 2 minutes more until the dough smooths out and clings to the dough hook once again. Add in the chopped rosemary. Mix for 1 minute until the rosemary is incorporated. The dough will be silky smooth and elastic, but will feel slightly tacky due to the milk and butter additions. Transfer the dough to a container for bulk fermentation.
Bulk fermentation: Write down the current time as the start of bulk fermentation, set a timer for 1 hour and let the dough rest in a warm place. When your timer goes off, give the dough one set of stretch and folds. Wet your hands. Grab one side of the dough and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover the bowl and let the dough rest for the remainder of bulk fermentation, about 3 hours.
Divide and shape: At the end of bulk fermentation, the dough will have risen in the bulk container; it may have bubbles on top and at the sides, it should look smoother and less shaggy, and at the edges of the dough where it meets the container, it should dome downward. If you wet a hand and gently tug on the surface of the dough, it will feel elastic and cohesive, resisting your pull. If you don't see dough that's airy, strong, and "alive", leave it for another 15 minutes in bulk fermentation and check again. Using a bowl scraper, gently scrape the dough onto a work surface and use your bench knife to divide the dough into 24 pieces of 35g each. Using both hands, or a bench knife and one hand, shape each piece of dough into a very small, tight round. Place the rounds in the prepared pan in four rows of six with about 1/2 inch or so in between. Place the pan inside a reusable plastic bag and seal.
Proof: Put the pan in a warm place to proof for about 2 hours. The dough is ready when the rounds have relaxed outward and are puffy to the touch. If they still look or feel dense when gently poked, let proof 15 minutes more and check again.
Bake: Make the egg wash by whisking together the egg and 1 tablespoon milk. use a pastry brush to brush a very light layer of the egg wash onto each roll. If desired, put some white flour in a small fine-mesh sieve and dust a small amount of flour on the tops of the rolls. Sprinkle some coarse seas salt on the top of each roll. Slide the pan into the 400F oven and bake for 15 minutes. Rotate the pan 180 degrees and bake about 10 minutes more, or until the internal temperature reaches 204F and the tops are golden. Remove the pan from the oven and let cool for 5 minutes. Transfer the rolls to a wire rack to cool. These are fantastic warm right from the oven, or they will keep in an airtight container for 3 to 4 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/

Divya Alter's Red Lentil and Celery Root Soup Dec 30, 2022

Join pioneering Ayurvedic chef, educator and author Divya Alter, as she cooks her way through a healing soup perfect for these winter months.

Recipe
Serves 4

1 cup red lentils, soaked in water for 30 minutes, rinsed well, and drained
1 small celery root, peeled and diced into
¼-inch pieces (about 1 cup)
2 tablespoons ghee or olive oil, divided
1½ teaspoons salt
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
6 fresh curry leaves
1 small green Indian or Thai chile, seeded and minced
½ teaspoon Warming Masala (page 233)
1 tablespoon + 1 teaspoon fresh lime juice, or to taste

GAR N I S H E S

Olive oil
2 tablespoons minced fresh dill or whole cilantro leaves

Combine the red lentils with 4 cups water in a heavy 3-quart saucepan. Bring to a full boil over high heat, stirring occasionally and removing any froth from the surface. Add the celery root, 1 tablespoon of the ghee, the salt, cumin seeds, turmeric, curry leaves, and chile. Once the soup is boiling again, lower the heat to medium-low and cover. Simmer gently until the celery root is tender and the lentils are starting to break apart, about 30 minutes, stirring occasionally to keep the ingredients from sticking to the bottom of the pan. Turn off the heat.
Heat the remaining 1 tablespoon ghee in a small skillet or a metal measuring cup over low heat. Add the Warming Masala and toast for 5 seconds. Pour into the soup, and immediately cover to allow the spice blend to steep for 1 minute.
Stir in the lime juice. Serve hot, garnishing each individual bowl with a drizzle of olive oil and dill

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/

Farokh Talati makes Masala Oats Dec 23, 2022

Join Chef Farokh Talati as he cooks through Masala Oats, his go-to quick breakfast that brings warmth, tang, and everything else you need for the day ahead from his new cookbook Parsi: From Persia to Bombay: recipes & tales from the ancient culture.

Recipe
Serves 4
For Oats

100g ghee or unsalted butter
1 small red onion, finely diced
1 celery stick, finely diced
1 carrot, peeled and finely diced
1 large tomato, finely chopped
2 small green chillies, finely chopped
1 tablespoon garam masala
1 teaspoon salt
100g rolled oats or porridge oats
¼ teaspoon ground turmeric a pinch of hing (asafoetida)
500ml chicken stock or water
4 tablespoons tangy onions (see below)
a small handful of well-chopped curly
leaf parsley freshly cracked black pepper

For Tangy Onions

1 small red onion
2 generous tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper

To Make the Oats

Melt the ghee or butter in a sturdy-bottomed pot over a low heat. When hot, add the onion, celery and carrot and cook for about 10 minutes, until the onions are translucent and the vegetables have softened, but none have taken on any colour.
Add the tomato, chillies, garam masala and salt. Season with a few healthy grinds of black pepper and stir everything together. Increase the heat to medium and cook for 3 minutes, until the tomatoes begin to break down.
Add the oats, turmeric, hing and stock or water. Bring the mixture back to a simmer, stirring continuously, for about 2–4 minutes, until the oats cook and thicken – you want the consistency of a well-formed but loose porridge, as this is the essence of what you’re creating.
Place the hot masala oats in serving bowls and top each with a spoonful of tangy onions (see below) and a sprinkling of chopped parsley.

To Make Tangy Onions

To prepare the tangy onions, peel a small red onion, cut in half, then thinly slice using a mandolin or sharp knife.
Sprinkle the salt and cracked black pepper.
Sprinkle the apple cider vinegar over the onions and, using your fingers, massage together.

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/

Part Cookie, Part Pastry, All Delicious! Malted Milk Chocolate Rugelach Dec 16, 2022

Rugelach is a beloved Jewish treasure originating from Eastern Europe. The cookie-pastry hybrid can be filled with anything from jam to chocolate and is the perfect two-bite treat fit for any holiday spread. This version, a classic chocolate rugelach bolstered with the flavors of creamy milk chocolate and malted milk powder, has a nostalgic flavor and tender, melt-in-your-mouth texture that will shine at any cookie swap.

Recipe

16 Rugelach

Dough

2 1/4 cups (288g) all-purpose flour, plus more for dusting
1/4 cup (50g) granulated sugar
1/4 cup (40g) malted milk powder
1 teaspoon kosher salt
1 cup (2 sticks/226g) cold unsalted butter, cut into ½-inch cubes
8 ounces (226g) cold cream cheese, cut into ½-inch cubes

Malted Milk Chocolate Filling

4 ounces (about ⅔ cup/113g) milk chocolate chips or chopped milk chocolate
1/3 cup (53g) malted milk powder
1 tablespoon plus 1 teaspoon (6g) unsweetened natural cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg, for egg wash, plus more if needed
sanding sugar, for sprinkling

Make the dough: In the bowl of a food processor fitted with the blade attachment, combine the flour, sugar, ¼ cup malted milk powder, and salt. Process until combined, 10 to 15 seconds. Add the butter and cream cheese and process until a rough, shaggy dough forms that just starts to pull away from the sides of the food processor, 30 to 45 seconds. (If you don’t have a food processor you can pinch and knead the butter and cream cheese into the dry ingredients using clean hands as if you are making pie dough.) Transfer the dough onto a lightly floured work surface, cut in half, and roughly form each half into a rectangle. (Wipe out the food processor, but don’t wash it.) Tightly cover in plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
Make the filling: Place the chocolate chips, malted milk powder, cocoa powder, cinnamon, and salt in the bowl of a food processor fitted with a blade attachment and process until the mixture is the texture of coarse sand, 25 to 35 seconds. (Alternatively, chop the chocolate into a fine dust and mix with the other ingredients.) Transfer into a bowl and set aside. In another small bowl, crack the egg for the egg wash and beat with a fork until no streaks of unincorporated yolk remain.
Unwrap one of the chilled doughs, generously dust with flour, and roll into a 11- by 8-inch rectangle. (The dough can get sticky, so use a bit more flour than normal.) Trim the edges to create crisp lines, if desired. Sprinkle about half of the filling onto the dough in an even layer leaving a ½-inch border on the top and bottom, pressing it in with your hands so it sticks and compacts slightly. Brush the top and bottom border with the egg wash. Roll into a spiral shape, brushing the underside of the dough with egg wash each time you roll it over, and transfer onto a sheet pan. Repeat with the remaining dough and filling and freeze both logs uncovered for 1 hour.
As the cookie logs are chilling, preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets (you can line the one in the freezer once the logs are done chilling) with parchment paper or nonstick baking mats.
Brush the chilled dough logs with the egg wash on all sides. (If your egg wash has a lot of chocolate in it, it’s best to make a new one.) Generously sprinkle the tops of the logs with the sanding sugar. Cut the logs into 1½-inch thick slices using a thin sharp knife and place onto the prepared baking sheets spacing at least 2 inches apart. Bake for 30 to 40 minutes until lightly browned, then let cool completely on the baking sheet before serving. (If any of the rugelach spread more than you would have liked, just use the back of a spoon to push them back together while still hot from the oven.)

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/

The Cocoa Almond Oatmeal that Will Revolutionize your Mornings | Kristen Miglore Dec 09, 2022

Oatmeal for so long has left us with full stomachs for the day ahead but also left us with a full sink when we get home. This quick and easy recipe is the perfect hack for making oatmeal fast, with a super easy cleanup, that doesn't skimp on an ounce of flavor.

Be sure to order your copy of Simply Genius to find this and so many other simply genius recipes

Recipe
Serves 1

1/2 cup (50g) old-fashioned rolled oats
1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
Salt
4 teaspoons cocoa powder
2 tablespoons creamy or chunky almond butter
Maple syrup (optional

Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, a pinch of salt, and the cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don't wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
Top and eat: Swirl in the almond butter and maple syrup. Add more milk if you'd like. Serve hot and clean up fast.
Store: Leftover oatmeal will keep well in a container in the fridge for a few days though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.

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/

Salted Cookie Butter Millionaire's Shortbread | Jesse Szewczyk Dec 02, 2022

Cook along with Jesse Szewczyk to make these crunchy, perfectly spiced, and understated shortbread cookies that are as delicious dunked into hot coffee as they are eaten all on their own.

Recipe
Makes 24 bars

Shortbread Base

1 2/3 cups (214g) all-purpose flour
1/3 cup (67g) granulated sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks/170g) unsalted butter, melted
1 large egg yolk
1 teaspoon vanilla extract

Salted Speculoos Caramel

3/4 cup (175 grams) packed light brown sugar
4 tablespoons (1/2 stick/57g) unsalted butter
1/4 cup (59 ml) light corn syrup
1 14-ounce can (414 ml) sweetened condensed milk
1/3 cup (90 grams) speculoos cookie butter (see Note)
1 teaspoon vanilla extract
1 teaspoon kosher salt

Topping

1/2 cup (about 3 ounces/85 grams) semisweet chocolate chips
1/2 cup (about 3 ounces/85 grams) white chocolate chips
4 tablespoons (59 ml) whole milk, divided
2 tablespoons (36 grams) speculoos cookie butter, divided
Flaky sea salt, for sprinkling

Make the shortbread base: Heat the oven 325°F. Grease an 8- by 8-inch baking pan with nonstick pan spray and line with parchment paper, leaving overhang on all four sides. In a large bowl combine the flour, granulated sugar, and salt. Add the melted butter, egg yolk, and vanilla extract and stir together until a soft dough forms. Transfer the dough into the lined baking pan and press into an even layer. Prick the top several times with a fork and bake until the shortbread is slightly puffed and golden brown in the center, 33 to 38 minutes. Remove from the oven and use the bottom of a measuring cup or a metal spatula to press down on the shortbread to compact it slightly. (This will prevent the bars from crumbling when sliced.) Let the shortbread cool for 30 minutes.
While the shortbread is cooling, make the caramel: In a medium saucepan fitted with a candy thermometer, combine the brown sugar, butter, corn syrup, sweetened condensed milk, speculoos cookie butter, vanilla, and salt. Cook over medium-low heat, stirring often to prevent burning, until the mixture is smooth, glossy, and registers 240°F on the candy thermometer, about 8 to 11 mins. Pour over the shortbread base, spread into an even layer, and transfer into the fridge. Let cool for 1 hour.
As the caramel is cooling, make the topping: Place both the white and semisweet chocolate chips in two separate medium, microwave-safe bowls. Add 2 tablespoons whole milk and 1 tablespoon cookie butter to each bowl. Microwave each bowl on high power in 10 second increments, stirring between each, until the chocolate is completely melted and the mixture is smooth, about 30 seconds total. Transfer the white chocolate ganache into a piping bag or zip-top baggie.
Working quickly, pour the dark chocolate ganache over top of the caramel and spread into an even layer. Pipe thin, straight lines of the white chocolate ganache all going the same way. (You might not need all of the ganache.) Use a toothpick to drag it through the lines, alternating the direction you go each time to create a rough chevron pattern. Transfer the bars into the fridge and let set for at least 4 hours, preferably overnight. Sprinkle the top of the bars with flaky sea salt and cut into a 3 by 8 grid to make 24 bars. (For cleaner edges, feel free to trim off the border of the pan before slicing.) Serve chilled or at room temperature.

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/

Stock Tips from Emily Ziemski Nov 25, 2022

It's time we take stock of whats in our fridge and make some soul-filling stock for the winter with Food52's food editor, Emily Ziemski.

Stock is endlessly versatile so we're not following a specific recipe for this episode, but here are a few to get you started if you need that extra boost!

And here are a couple super useful tools to help you make the best stock possible.

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/

Pound Cake with Aleksandra Crapanzano Nov 18, 2022

Listen along as Aleksandra Crapanzano, author of Gateau: The Surprising Simplicity of French Cakes, cooks through a simple-yet-delicious pound cake which can become the foundation for endless variations for any occasion.

Recipe

Makes 1 Cake

4 large eggs
1 cup / 200 grams granulated sugar
14 tablespoons unsalted butter
2 teaspoons vanilla extract
grated zest of one lemon or orange
1 1/2 cups + 1 tablespoon / 200 grams cake flour
1/2 teaspoon fine sea salt

Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf pan
Separate the eggs and let them come to room temperature. In a good-sized mixing bowl, whisk the egg yolks to break them up a bit. Add the sugar and whisk until they are thick and pale. Add the melted butter, vanilla and lemon zest and whisk until smooth. Add the flour and stir with a rubber spatula until no streaks remain.
Using electric beaters or in a stand mixer, beat the egg whites until they form soft peaks. Add the salt and beat until they form stiff peaks. Stir a quarter of the whites into the yolk mixture to lighten it. Then gently fold the remaining egg whites into the batter.
Pour the batter into the prepared pan and bake for 55 minutes, or until a knife inserted into the center of the cake comes out nearly clean. Allow the cake to cool for 10 minutes in the pan, then remove to a wire rack.
Serve at room temperature. If not eating the cake until later, allow it to cool all the way to room temperature, then wrap in plastic and store at room temperature.

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/

Chef Allen Dabagh makes Crispy Brussel Sprouts Nov 11, 2022

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

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

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

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.

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

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.

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

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.

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

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.

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

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

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.

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

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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/

Revisiting Emma Laperruque makes Tuna Avocado Toast Sep 09, 2022

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.

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.)

Harper Fendler Makes a Sloe Gin Fizz Sep 02, 2022

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 (Harper starts listing them at 04:30) before starting the episode.

Recipe

Serves 1

2.5 oz Hayman's Sloe Gin
1 oz Fresh Lemon Juice
0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)
Club Soda
Lemon Peel
Egg White (optional)
Chilled 7-8 oz tumbler

Necessary tools

Shaker Tins
Jigger
Hawthorn Strainer
Fine Strainer
Citrus Juicer

Reverse Dry Shake Method

Add first 3 ingredients to shaker with ice, shake until tins are frosted
Strain and dump ice, shake again
Fine strain into chilled tumbler, top with 2-3 oz of soda
Garnish with twist of lemon

IF INCLUDING EGG WHITE (Traditional Dry Shake Method)

Add first 3 ingredients and egg white to shaker, shake
Add ice, shake again until shaker tins are cold to the touch
Fine strain into chilled tumbler, top with 2-3 oz of soda
Garnish with twist of lemon

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/

Gracias Madre's Maxwell Reis makes Agave Cocktails Aug 19, 2022

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.

Purista Margarita Recipe
Makes 2 cocktails

Chile Salt & Agave Syrup

1/2 cup Himalayan salt
2 teaspoons chipotle powder
2/3 cup agave nectar
1/3 cup boiling water

Cocktails

4 ounces blanco tequila or mezcal
4 dashes orange bitters
2 ounces fresh lime juice
3/4 ounce agave syrup
Chile salt
Lime peel or jalapeño slice, for the rim

Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
Make the cocktails: In a cocktail shaker with ice, add the tequila, bitters, lime juice, and 3/4 ounce of the agave syrup. Shake well. Dip two rocks glasses in the chile salt and add ice. Strain the tequila mixture over the ice and garnish with a lime peel or jalapeño.

Oaxacan Cup Recipe

Makes 2 cocktails

Cocktails

4 ounces mezcal
1 lime, sliced into wedges
12-16 slices of Persian cucumber (about two cucumbers)
4-6 slices of jalepeño (about 1 chile)
1 1/2 ounces agave syrup (see above)
1 cup ice cubes
Chile salt (see above)
1 splash soda water

Make the chile salt: In a small jar, add the salt and chipotle powder. Store covered for up to 1 month.
Make the agave syrup: In a medium jar, add the agave and water and stir until the agave has dissolved into the water. Cover and store in the refrigerator for up to 1 month.
Muddle cucumbers, lime wedges and jalapeños in a shaker tin. Add agave syrup, mezcal, and ice cubes, and roughly shake.
Add a splash of soda water, then pour contents of shaker tin into two glasses.
Garnish with cucumber wheel and sprinkle of chile salt.

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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/

Danny Trejo’s Pollo Frito Quesadilla Aug 12, 2022

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.

Recipe
Makes 2 quesadillas

Quesadilla with Cabbage Slaw

2 cups sour cream
4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce
2 limes, juiced
2 teaspoons kosher salt
1/2 cup shredded green cabbage
2 (13-inch) flour tortillas
2 cups shredded Mexican-style cheese blend
1 1/2 cups chopped Trejo's Fried Chicken, about 1/3 of the recipe below (or, you can use any type of leftover fried chicken)
2 serrano chiles, finely chopped

Danny Trejo's Fried Chicken (serves 4)

1 1/2 pounds boneless, skinless chicken thighs
3 teaspoons kosher salt
4 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
4 cups canola oil
2 cups buttermilk

Quesadilla with Cabbage Slaw

Make the crema: Put the sour cream, chipotles, adobo sauce, lime juice, and salt in a blender and puree until smooth. (If making in advance, keep the crema in an airtight container and refrigerate for up to 3 days.)
Make the slaw: In a medium bowl, combine the cabbage and ¼ cup of the chipotle crema, mixing well.
Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly across the top, followed by ¾ cup of the fried chicken. Sprinkle half of the cabbage mixture over the chicken and top with half of the serranos, spreading evenly. Cook until the cheese begins to melt, about 3 minutes. Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds.
Transfer the quesadilla to a cutting board and cut it into 4 wedges. Repeat with the remaining tortilla and fillings. Serve with the remaining chipotle crema on the side.

Danny Trejo's Fried Chicken (serves 4)

Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature. In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper. Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.
Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess.
Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.

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/

The Perfect Lobster Rolls with Cousins Maine Lobster Aug 05, 2022

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.

Recipe
Makes 1

Split top bun
Butter
Lemon
Mayo
Lobster meat (claw & knuckle)

Toast the split top bun on a skillet or grill until golden brown
Put mayonnaise on the inside of the toasted bun
Add cooked claw and knuckle meat
Top with fresh squeezed lemon

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Couscous, Cherry Tomato & Herb Salad with Arati Menon Jul 29, 2022

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 (Arati starts listing them at 0:52) before starting the episode.

Ottolenghi's Couscous, Cherry Tomato & Herb Salad

1 1/2 cups couscous
6 tablespoons olive oil
2 teaspoons ras el hanout
Salt and black pepper
1 2/3 cups boiling water
10 ounces cherry tomatoes
2 onions, sliced paper-thin
1/4 cup golden raisins
1 teaspoon cumin seeds, toasted and lightly crushed
1/3 cup roasted and salted almonds, roughly chopped
3/4 cup cilantro leaves, roughly chopped
3/4 cup mint leaves, roughly torn
1 lemon (finely zest to get 1 teaspoon, then juice to get 1 tablespoon)

Place the couscous in a medium bowl. Drizzle with 2 tablespoons of oil, sprinkle with 1 teaspoon ras el hanout, 3/4 teaspoon of salt, and plenty of pepper, then pour in the boiling water. Stir, cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil, fluff the couscous with a fork, and set aside to cool.
Put 1 tablespoon of oil into a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3 to 4 minutes, stirring a few times, until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.
Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining 1 teaspoon of ras el hanout, and 1/8 teaspoon salt and fry for 10 to 12 minutes, stirring until dark golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.
Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cumin, almonds, cilantro, mint, lemon zest, lemon juice, 1/4 teaspoon salt, and a generous grind of pepper and mix gently.
Transfer to a serving platter, top with the tomatoes, and serve.

Photo by Jonathan Lovekin.

Have a recipe you'd like to hear us cook? Email it to us at podcasts@food52.com!

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

Zoe Francois makes Candied Carrot Peel Jul 22, 2022

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

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 (Zoë starts listing them at 1:03) before starting the episode.

Carrot Peel Candy

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

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

A Perfectly Refreshing Sip Jul 15, 2022

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.
Yu the Great From Samantha Azarow
Serves 1

Yu the Great

1 ounce Basil-Matcha Syrup (recipe follows)
3/4 ounce freshly squeezed lime juice
1 ounce full-fat coconut milk, well shaken
3 ounces soda water
Matcha powder, for garnish

Basil-Matcha Syrup

1 1/2 teaspoons matcha powder
1 cup loosely packed fresh Thai basil leaves
1 cup sugar

Yu the Great

Combine the syrup, lime juice, and coconut milk in a cock-ail shaker. Fill with ice, seal the shaker, and shake just to combine, about 3 seconds. Double-strain into a tumbler filled with ice and top with soda water. (This will produce foam, so pour slowly and carefully.) To garnish, sift matcha powder on top of the foam.

Basil-Matcha Syrup

Combine the matcha powder, basil, sugar, and 3⁄4 cup water in a blender and blend on high until smooth and bright green and the sugar is dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids, and let the syrup cool to room temperature. The syrup will keep for 1 week in the refrigerator.

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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/

Delicious No Churn Ice Cream with Joy the Baker Jul 08, 2022

Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.

Recipe
Makes 3 cups

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

2 tablespoons instant espresso powder

2 tablespoons espresso liquor (optional)

2 ounces cream cheese, softened to room temperature

2 cups heavy cream

1/2 - 3/4 cup fudge (store-bought or recipe that follows)

Mocha Hot Fudge Sauce

Makes 11/2 cups

1/4 cup unsweetened Dutch-processed cocoa powder
1/3 cup packed dark brown sugar
1/2 cup light corn syrup
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces good bittersweet chocolate (not unsweetened), finely chopped
2 tablespoon unsalted butter, cup into 4 cubes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1 tablespoon hot water

Mocha Hot Fudge Sauce

In a medium saucepan over medium heat, stir together cocoa powder, brown sugar, corn syrup, heavy cream, salt and half of the chopped chocolate. Stir until chocolate is melted. Cook mixture at a simmer, stirring occasionally, for 5 minutes.
In a small bowl, dissolve the espresso powder in hot water.
Remove the sauce from heat, add remaining chocolate, butter, espresso mixture and vanilla. Stir until smooth. Cool slightly before serving.
Cooled sauce can be refrigerated in an airtight container for up to 1 week. Reheat over low heat, stirring to serve after it’s been chilled.

No Churn Coffee Fudge Ripple Ice Cream

In a medium bowl whisk together sweetened condensed milk, vanilla, salt, instant espresso powder and espresso liquor (optional). Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl. Add the heavy cream and whip on medium high until stiff peaks form.
Spoon a third of the whipped cream into the sweetened condensed milk and whisk to combine. Add another third of the whipped cream to the sweetened condensed milk and use a rubber spatula to fold to combine. Add the final third and fold to combine. Swirl 1/2 - 3/4 cup fudge. Spoon into a 9x5-inch loaf pan and freeze for at least 6 hours or overnight. Cover and freeze for up to 1 week.

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/

There's Nothing Plain about these Plantains Foster Jul 01, 2022

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 (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.

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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/

The Joys of Juneteenth with Nicole Taylor Jun 19, 2022

We're sharing an episode of Genius Recipe Tapes where host Kristen Miglore sits down with Nicole Taylor to discuss her newest book, Watermelon and Red Birds: A Cookbook for Juneteenth and Other Black Celebrations, which is filled with recipes for summer gatherings, stories and essays that honor the legacy of Juneteenth.

Making the Most of Summer Blueberries Jun 17, 2022

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 (Vallery starts listing them at 0:43) before starting the episode.

One-Bowl Blueberry Buckle
Makes one 9-inch buckle

1/2 cup (1 stick/113 grams) unsalted butter
1 cup (125 grams) self-rising flour (see Author Notes)
1 cup (200 grams) granulated sugar
1 cup (240 milliliters) whole milk
1 teaspoon kosher salt
1 cup (150 grams) fresh or frozen blueberries
Vanilla ice cream, for serving

Heat the oven to 375°F and place a rack in the middle of the oven. Place the butter in a 9x5-inch loaf pan and put it in the hot oven. When the butter has melted, remove the pan from the oven.
Meanwhile, whisk together the flour, sugar, milk, and salt in a large bowl (it’s okay if the batter is a little lumpy). Pour the batter into the pan with the melted butter and use a spoon to lightly mix it. There should be visible streaks of melted butter that don’t get completely mixed; this yields the buttery, caramelized edges.
Place the blueberries on top of the batter in an even layer. Bake until the top is golden brown all over, 50 to 60 minutes. (If you remove it too early, the buckle will indeed “buckle” in the middle and fall—which would still be tasty, though sunken!) Wait until it’s golden all over the top and set in the center. Place the buckle on a cooling rack for 10 minutes before serving warm with a scoop of ice cream.

Have a recipe you'd like to hear us cook? 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/

Wild Salmon + Fried Sage Gremolata made by Melina Hammer Jun 10, 2022

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.

Recipe
Serves 2

Gremolata

Finely grated zest from 3 lemons
Zest strips from 1 Meyer lemon, any bitter white pith removed, sliced very thinly
1 tablespoon finely sliced garlic scapes or garlic chives, or 1 teaspoon minced garlic
1 teaspoon finely sliced garlic chives
Sea salt
Freshly ground black pepper

Salmon

1 Pound wild sockeye salmon, portioned into 2 fillets
Sea salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 Meyer lemon, cut in half horizontally

Sage

2 tablespoons walnut oil
1 handful fresh sage leaves

Make the gremolata

In a small bowl, toss together the lemon zest and strips, the garlic scapes and chives, and season with salt and pepper.

Make the salmon and sage

Pat the salmon dry and season with salt and pepper on both sides. Let sit at room temperature while you fry the sage.
Pour 2 tablespoons walnut oil into a heavy sauté pan set over medium heat and heat until shimmering. Pan-fry the sage leaves—they should sizzle on contact. Cook no more than 3 minutes, turning once. They will turn a vivid green through the process. Tap excess oil from each leaf as you remove them from the pan, then place onto absorbent paper, set on a wire rack.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and when it shimmers, place the salmon skin side down. Sear for 3 minutes, or until the flesh becomes opaque around the edges.
Turn the fillets skin side up and add the butter, dragging it between the two as it foams. Tilt the pan and baste the salmon with the hot fat, using a long-handled large spoon to avoid being burned; repeat tilting and basting for another minute as it cooks. Transfer the salmon to a serving platter.
Sear the lemon halves on medium heat in the remaining butter-oil mixture,3 minutes or until charred to your liking.Pile the fried sage leaves, layering with the gremolata mixture, onto the salmon, and serve the seared lemons alongside. Season with salt and pepper to taste and serve at once.

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/

Baked Avocado 'Fries' with Sriracha Mayo made by Nik Sharma May 31, 2022

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.

Recipe
Serves 4
For the sriracha mayo:

3/4 cup (180 grams) mayonnaise
1 to 2 garlic cloves, grated on a microplane zester
2 tablespoons sriracha
1 tablespoon freshly squeezed lemon juice
1 teaspoon smoked sweet paprika

For the baked avocado “fries”:

1 large egg
1 cup (60 grams) panko bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fine sea salt, plus more as needed
1/4 cup (60 milliliters) extra-virgin olive oil
4 small (or 2 large) ripe, firm California Avocados

For the sriracha mayo:

Whisk all the ingredients together in a medium bowl and taste. If needed, season with salt or extra lemon juice. Note: This can be made 1 day ahead; store in an airtight container in the refrigerator until ready to use.

For the baked avocado “fries”:

Preheat the oven to 420°F. Line a baking sheet with parchment paper.
Place the egg in a medium mixing bowl and lightly whisk it until combined.
Place the panko, garlic powder, onion powder, paprika, cumin, coriander, and ½ teaspoon fine sea salt in a large mixing bowl. Dry whisk to thoroughly combine, then fold in the olive oil. The panko should absorb the olive oil and no longer be dry and white but turn translucent.
Work with one avocado at a time, to avoid browning of the cut fruit. Cut the avocados in half lengthwise, then remove and discard the seed and peel the skin. Cut the avocado into ½-inch-thick wedges and lay them out on the cutting board. Season lightly with salt.
Using a fork and a large spoon, dip the avocado wedges into the whisked egg, drain the excess egg, and add the avocado to the panko mixture. Toss to coat well, transfer with a fork, tapping gently to remove any excess crumbs, and place the breaded avocado wedges on the prepared baking sheet. Prepare all the avocado wedges similarly. Bake for 15 to 20 minutes, or until golden-brown and crisp, rotating halfway through cooking. Remove from the oven, transfer to a serving dish, and serve hot (or warm) with the sriracha mayo. Note: These are best eaten within an hour of cooking.

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/

Amy Shuster Makes Pasta con Ceci May 27, 2022

This week on Play Me a Recipe, Genius Recipe Tapes Producer, Amy Shuster cooks an absolutely genius recipe for Pasta con Ceci

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

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.

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/

An Utterly Perfect Potato Salad May 25, 2022

Some genius swaps turn a forgettable cookout extra into a boom-wham-pow side that steals the show! Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe for The Best Potato Salad Ever.

Recipe
Serves 6 to 8

4 shallots, peeled and finely diced
1/2 cup apple cider vinegar
Kosher salt
4 pounds medium Yukon Gold potatoes, quartered
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, to taste
1 pint full-fat yogurt (Straus is best)
1 cup aioli (classic recipe will do, or store-bought)
1 cup capers, drained
1 bunch parsley leaves, coarsely chopped
1 bunch cilantro leaves and stems, coarsely chopped
8 large eggs
Flaky salt or fleur de sel, for garnish
1 handful tarragon, leaves picked but not chopped, for garnish
1 handful dill, leaves picked but not chopped, for garnish
Fresh coriander seeds, for sprinkling (optional)

Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.
Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.
When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.
Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.
Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.
meantime, bring water to boil in a small Dutch oven. Just before the water boils, crack a few eggs in the water, making sure to ever so gently swirl the water. Poach the eggs until the yolks are set but soft, keeping the water below a simmer. Retrieve the eggs from the water and lightly dry on a towel. Season each egg with fleur de sel and oil. Let cool.
Place the eggs atop the potato salad. Using a spoon, cut a few into halves and some into quarters. Ever so gently, with your hands, incorporate the eggs into the salad. You want to show off the yolks, but you also want some of the eggs nestled in the potatoes.
Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and the fleur de sel. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well. 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/

The Layered Smoothie That Has it All with Anita Shepherd May 20, 2022

This week we're featuring another episode from Genius Recipe Tapes in which Anita Shepherd blends her way through the most beautiful smoothie you'll ever make.

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.

Recipe
Serves 2
For chia pudding layer:

1 cup coconut water
1 cup coconut yogurt
2 tablespoons agave
1/4 teaspoon rosewater
1/2 teaspoon vanilla extract
1/4 cup chia seeds

For strawberry layers:

1/2 cup fresh strawberries, stemmed and halved
1 cup coconut yogurt
1 cup frozen strawberries
1/4 cup ice
2 tablespoons agave, plus more for dipping strawberry slices
Fresh sliced strawberries and coconut flakes, to garnish

Make Chia Pudding: Whisk coconut water, yogurt, agave, rosewater, and vanilla extract together in a bowl or quart container. Pour in chia seeds and whisk. Cover and refrigerate for at least one hour or overnight.
Make Strawberry Puree: Place ½ cup fresh strawberries in a blender and puree until smooth. Set aside.
Make Strawberry Smoothie: Place coconut yogurt, frozen strawberries, ice and agave into a blender. Blend until smooth.
To assemble, carefully dip strawberry slices in a little agave and press firmly against the inside of each glass to decorate. Fill glasses in layers with strawberry puree, chia pudding, and strawberry smoothie. Top with coconut flakes. Serve cold.

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/

Harry Sultan makes Pork Shoulder Ragu May 06, 2022

On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, 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
Serves 6

2 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces
1 small onion, chopped
1 garlic clove, minced
Salt and pepper
2 tablespoons olive oil
1 small pat butter
1 28-ounce can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 sprigs fresh oregano
1 Small handful of fennel seeds
1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)
1 pound Pappardelle
1 handful Freshly grated Parmesan

Preheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.
Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.
Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.
Cook 1 to 2 pounds pasta according to package directions. When it’s is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.

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/

Ali Slagle makes Godmother's Egg Salad Apr 29, 2022

Listen and follow along as Ali Slagle cooks her way through The Godmother Egg Salad - an homage to a favorite Italian sub of the Bay Cities Deli in Santa Monica, California. It's perfect on toast, with boiled potatoes, or over a heap of shredded iceberg lettuce or radicchio. Use this recipe as is, or as a jumping off point to make it your own

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

10 large eggs
1/4 small red onion
3 tablespoons red wine vinegar, divided
1 1/2 tablespoons dried oregano
kosher salt
freshly ground black pepper
4 to 8 pickled peppers (peperoncini, peppadews), plus brine
4 ounces cured Italian meat (salami, mortadella, ham), cut into 1/2 inch pieces
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard

Bring a medium saucepan of water to a boil. Add the eggs and boil for 9 minutes. Transfer to an ice bath to cool.
Meanwhile, coarsely chop the red onion. Transfer to a medium bowl. Add the dried oregano and red wine vinegar, season with salt and pepper, and stir to combine. Thinly slice the pickled peppers, depending on heat tolerance.
Peel the eggs, then rip them into 8 to 10 pieces each and drop them into the bowl. Season with salt and pepper. Add the olive oil, remaining red wine vinegar, 1 tablespoon pickled pepper brine, and Dijon mustard. Stir vigorously until the yolks start to emulsify with the dressing (egg yolk + oil = mayo!). Stir in the sliced peppers and meat. Season to taste with salt and pepper.

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

Remember When Amanda Hesser Made Peach Tart? Apr 22, 2022

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.

Peach Tart

1 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)

Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.

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/

Revisiting Carla Lalli Music's 'Sorry, I Love Celery" Apr 15, 2022

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 (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

3 anchovy fillets packed in oil, drained
2 garlic cloves
kosher salt
freshly ground pepper
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon Aleppo pepper
10 Castelvetrano olives
6 Piparra peppers
1 bunch celery
2 ounces Parmigiano
1/2 cup parsley leaves and tender stems

In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

[BONUS] Tahdig Ta-Da Apr 08, 2022

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

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.

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

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.

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

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.

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

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

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.

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

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.

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

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

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 (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

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 (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/

Revisiting Black Bean & Corn Burgers with Brinda Ayer Jan 28, 2022

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

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 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