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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! Beef StockChicken StockAnd here are a couple super useful tools to help you make the best stock possible. Hestan Roasting PanFive Two Roasting PanSouper Cubes for Stock Storage   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 3.0http://creativecommons.org/licenses/by/3.0/
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.RecipeMakes 1 Cake4 large eggs1 cup / 200 grams granulated sugar14 tablespoons unsalted butter2 teaspoons vanilla extractgrated zest of one lemon or orange1 1/2 cups + 1 tablespoon / 200 grams cake flour1/2 teaspoon fine sea saltPreheat the oven to 350 degrees F. Butter and flour a 9 x 5 inch loaf panSeparate 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 3.0http://creativecommons.org/licenses/by/3.0/
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 ButterIngredients 16 oz freshly ground almond butter4 oz tahini16 oz water3 oz honey3 oz sesame oil1 Tablespoon of allspice (ground & toasted)1 Tablespoon of Aleppo pepper1 Tablespoon of salt1 Tablespoon of Cayenne1 bag of dried cranberries for garnishing the dishDry Harissa spice blendFresh HoneySalt1/4 lbs Almonds1/2 lbs Whole Brussel Sprouts RecipeSpiced Almond ButterStart 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 tahiniNext add your sesame oil, cayenne pepper, allspice, salt, and Aleppo pepperSet your water aside for the emulsification processPower on your food processor and mix up the almond butter, honey, Tahini, and oils— then slowly add in your waterOnce 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 SproutsSet up your fryer and sauté pan with oil on the stove on medium heatClean your Brussels sprouts just like cabbage — take off the outer layers and cut off the brown little stub at the bottom of the BrusselsCut 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 colorIn the fryer add your Brussels sprouts into your oil and fry for about 3-4 minutesOnce 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 togetherPlate 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 3.0http://creativecommons.org/licenses/by/3.0/
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.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn 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, host of Whetstone Radio's Taste of Place podcast cooks her way through Mandy Yin's incredible Sarawak Chicken recipeRecipeMarinate 6 skinless chicken thighs, with the bone-in just with salt, leave for 1/2hour on the kitchen bench to get it to room temperatureBlitz up spice paste: 200g roughly chopped onion, 2 garlic cloves, 2.5cm of ginger root, 2 stalks of lemongrass also roughly choppedToast 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 & pestleIn 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 10minsAdd 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 5minsServe 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 3.0http://creativecommons.org/licenses/by/3.0/
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.RecipeServes 44 bone-in pork chops, sliced 1 1/2-inches thickSalt and black pepper as desiredAll-purpose flour for dredging3 tablespoons extra- virgin olive oil6 cloves garlic, divided2 medium onions, sliced8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered3/4 cup dry white wine, such as pinot grigio1/4 cup reserved vinegar from the peppers1/4 cup salted butterUsing 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 HorizonIs 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 3.0http://creativecommons.org/licenses/by/3.0/
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. RecipeServes 6 to 8For the roasted tomatoes:1 ½ pounds ripe cherry or grape tomatoes6 garlic cloves, thinly sliced1 teaspoon crushed dried piquín chiles1 teaspoon dried oregano½ teaspoon cumin seeds, crushed with a mortar or knife½ cup olive oil1 ½ teaspoons kosher or coarse sea saltFor the rice: 2 cups Mahatma jasmine white rice3 tablespoons vegetable oil¼ cup finely chopped white onion3 cups chicken broth, vegetable broth, or water½ cup fresh squeezed orange juice1 teaspoon kosher or coarse sea saltTo 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 3.0http://creativecommons.org/licenses/by/3.0/
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. RecipeServes 24CakeUnsalted butter or nonstick cooking spray2 1⁄2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon kosher salt1 teaspoon ground cinnamon1⁄4 teaspoon ground nutmeg2 cups packed dark brown sugar1⁄2 cup (1 stick) unsalted butter, melted and cooled1 cup canola oil4 large eggs1 teaspoon pure vanilla extract1 teaspoon pure almond extract4 cups chopped peeled apples (about 3 large; I like amix of Granny Smith and Golden Delicious)Glaze4 tablespoons (1⁄2 stick) unsalted butter3⁄4 cup confectioners’ sugar2 tablespoons maple syrup1⁄4 teaspoon ground cinnamon1⁄4 teaspoon kosher salt1 tablespoon whole milkMake 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 minutesMake 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 3.0http://creativecommons.org/licenses/by/3.0/
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 tacosServes 4 1lb swordfishCorn tortillas1 cup flour½ cup rice flour¼ cup potato starch1 tsp salt1 cup beer6 oz vodkaRice bran oil for fryingFor 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 fryingMix together your flours, starch, salt, beer, and vodkaCut your swordfish into rectangle pieces to fit inside the tortillaDip your swordfish into the batter and place it in the fryerFry battered fish for about 4-5 minutes or until golden brownBuild your tacos by placing a piece of fish on one tortilla and topping it with red cabbage slaw, pico de gallo, and Mexican cremaRed Cabbage Slaw ¼ cup red cabbage, sliced¼ cup red onion, sliced1 oz Apple Cider Vinegar2 oz lime juice1 oz EVOO1 tsp saltMix together and let marinate for 1 hour or up to 1 day. Pico de Gallo 1 pint Roma tomatoes, diced¼ cup jalapenos, diced½ cup red onion, diced1 lime, juiced¼ cup cilantro, chopped2 tablespoons salt Mix all ingredients together in a bowl.Mexican Crema1/2 cup sour creamzest and juice of 1/2 limeMix together thoroughly. Recipe: Pork cheek tacosServes 4 2 lb pork cheek or pork shoulderCorn tortillas1 onion, sliced2 garlic cloves2 chiles moritas½ tsp fennel½ tsp bay leaf powder¼ tsp coriander1 tablespoon salt1 pint chicken stockextra-virgin olive oilGarnish with avocado tomatillo salsa, pico de gallo, and pickled red onionsAdd 2 tablespoons of olive oil into a large pan and begin to saute onionsWhile the onions are turning golden brown, season pork with salt, fennel seed, bay leaf powder, and corianderIn a blender, blend chiles, chicken stock, and garlic cloves togetherCheck on your onions, once they are golden brown, take them off the pan and set asideBegin searing your pork on the same pan in which you cooked your onions. Sear for a few minutes on each sideAfter searing, add onions and sauce (from blender) and bring to a boilTurn the heat down to low, cover the pan and let simmer for 2-3 hoursOnce the pork is done slow-cooking and is tender, begin building your tacoTop your corn tortillas with the tender, slow-cooked pork and caramelized onions, avocado tomatillo salsa, pico de gallo, and pickled red onions.Avocado Tomatillo Salsa½ avocado2 tomatillos2 green onions1 serrano2 ounces extra-virgin olive oil1 tablespoon saltCombine 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 3.0http://creativecommons.org/licenses/by/3.0/
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 CassouletServes 44 tablespoons olive oil, divided4 sweet Italian sausages (about 1 pound total)1 onion (any color), chopped1 stalk celery, thinly sliced2 garlic cloves, smashed and choppedKosher saltFreshly ground black pepperTwo (15.5-ounce) cans cannellini or white northern beans (undrained)1 cup water1 teaspoon white wine vinegar1 cup panko, coarse fresh bread crumbs, or cracker crumbs1/3 cup chopped fresh parsley1 bay leafHeat 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.
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.RecipeServes 44 bone-in pork chops, sliced 1 1/2-inches thickSalt and black pepper as desiredAll-purpose flour for dredging3 tablespoons extra- virgin olive oil6 cloves garlic, divided2 medium onions, sliced8 to 10 sweet cherry peppers in vinegar, drained, seeded, and quartered3/4 cup dry white wine, such as pinot grigio1/4 cup reserved vinegar from the peppers1/4 cup salted butterUsing 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 HorizonIs 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 3.0http://creativecommons.org/licenses/by/3.0/
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. RecipeServes 12 ounces blended Scotch whisky (Famous Grouse)1 ounce fresh lemon juice1/2 ounce ginger syrup1/2 ounce honey syrup1/4 ounce Islay ScotchTumbler, chilledLemon peel and (optional) candied ginger, for garnishShake 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.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 3.0http://creativecommons.org/licenses/by/3.0/
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 ToastServes One2 slices of bread1 small, ripe avocado1 (5oz) can oil-packed tuna1tbsp fresh squeezed lemon juiceKosher saltFresh ground pepperToast 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.)
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.RecipeServes 12.5 oz Hayman's Sloe Gin1 oz Fresh Lemon Juice0.5 oz Rich Simple Syrup (2 parts sugar, 1 part water)Club SodaLemon PeelEgg White (optional)Chilled 7-8 oz tumblerNecessary toolsShaker TinsJiggerHawthorn StrainerFine StrainerCitrus JuicerReverse Dry Shake Method Add first 3 ingredients to shaker with ice, shake until tins are frostedStrain and dump ice, shake againFine strain into chilled tumbler, top with 2-3 oz of sodaGarnish with twist of lemon IF INCLUDING EGG WHITE (Traditional Dry Shake Method) Add first 3 ingredients and egg white to shaker, shakeAdd ice, shake again until shaker tins are cold to the touchFine strain into chilled tumbler, top with 2-3 oz of sodaGarnish 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 3.0http://creativecommons.org/licenses/by/3.0/
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 RecipeMakes 2 cocktailsChile Salt & Agave Syrup1/2 cup Himalayan salt2 teaspoons chipotle powder2/3 cup agave nectar1/3 cup boiling waterCocktails4 ounces blanco tequila or mezcal4 dashes orange bitters2 ounces fresh lime juice3/4 ounce agave syrupChile saltLime peel or jalapeño slice, for the rimMake 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 RecipeMakes 2 cocktailsCocktails4 ounces mezcal1 lime, sliced into wedges12-16 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 cubesChile salt (see above)1 splash soda waterMake 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.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 3.0http://creativecommons.org/licenses/by/3.0/
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. RecipeMakes 2 quesadillasQuesadilla with Cabbage Slaw2 cups sour cream4 chipotle chiles from a can of chipotles in adobo sauce, plus 2 tablespoons of the adobo sauce2 limes, juiced2 teaspoons kosher salt1/2 cup shredded green cabbage2 (13-inch) flour tortillas2 cups shredded Mexican-style cheese blend1 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 choppedDanny Trejo's Fried Chicken (serves 4)1 1/2 pounds boneless, skinless chicken thighs3 teaspoons kosher salt4 cups all-purpose flour2 tablespoons garlic powder2 tablespoons onion powder1 1/2 teaspoons dried oregano1 1/2 teaspoons sweet paprika1/2 teaspoon cayenne pepper1/2 teaspoon freshly ground black pepper4 cups canola oil2 cups buttermilkQuesadilla with Cabbage SlawMake 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 3.0http://creativecommons.org/licenses/by/3.0/
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. RecipeMakes 1Split top bunButterLemonMayoLobster meat (claw & knuckle)Toast the split top bun on a skillet or grill until golden brownPut mayonnaise on the inside of the toasted bunAdd cooked claw and knuckle meatTop with fresh squeezed lemonIs there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
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 Salad1 1/2 cups couscous6 tablespoons olive oil2 teaspoons ras el hanoutSalt and black pepper1 2/3 cups boiling water10 ounces cherry tomatoes2 onions, sliced paper-thin1/4 cup golden raisins1 teaspoon cumin seeds, toasted and lightly crushed1/3 cup roasted and salted almonds, roughly chopped3/4 cup cilantro leaves, roughly chopped3/4 cup mint leaves, roughly torn1 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 3.0http://creativecommons.org/licenses/by/3.0/
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 Candy1 cup (240 milliliters) simple syrup1 tablespoon orange blossom water, or 1/2 teaspoon orange extract1 pinch kosher saltPeels from 2 pounds (900 grams) organic carrots, washedPreheat 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.
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 AzarowServes 1Yu the Great1 ounce Basil-Matcha Syrup (recipe follows)3/4 ounce freshly squeezed lime juice1 ounce full-fat coconut milk, well shaken3 ounces soda waterMatcha powder, for garnishBasil-Matcha Syrup1 1/2 teaspoons matcha powder1 cup loosely packed fresh Thai basil leaves1 cup sugarYu the GreatCombine 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 SyrupCombine 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.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 3.0http://creativecommons.org/licenses/by/3.0/
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