All Of It with Alison Stewart

After documenting her family’s Puerto Rican recipes and preserving the island’s disappearing foodways for years, Illyanna Maisonet shares over 90 recipes, including Arroz con Gandules and Mofongo and Pinchos with BBQ Guava Sauce, in her first cookbook, Diasporican. Maisonet joins us to talk about working on the cookbook and food memoir as well as the research that went into it.

Arroz Chino Boricua

Makes 4 servings

If you read my column, you know about the impact, especially gastronomically, that the Chinese have had on Puerto Ricans. When you go into a Chinese restaurant in Puerto Rico and order a seemingly innocuous combo plate, what you receive might baffle a Statesider: an entrée, fried rice, and french fries or tostones. Yes, Chinese cooks have figured out Puerto Ricans’ love affair with double starch and meat. You can also add peas and carrots to this mixture.

1 tablespoon canola oil

1 small yellow onion, diced

1 cup chopped jamonilla (such as Spam)

1 pound 16/20-count shrimp, peeled and deveined

2 scallions, chopped

2 teaspoons sofrito

2 eggs, beaten

2 cups Basic White Rice

1/4 cup soy sauce

Add the canola oil to a sauté pan and place over medium heat. Add the onion and cook for 2 to 3 minutes, or until translucent. Add the jamonilla and sauté for 2 to 3 minutes, or until browned, then stir to mix well.

Add the shrimp to the pan and sauté for 1 to 2 minutes, or until just pink, then add the scallions and sofrito and mix to combine. Add the eggs, let settle for 1 minute, and then scramble them in the pan for about 3 minutes. Add the rice, stir in the soy sauce, and keep the mixture moving for 5 to 7 minutes, or until the shrimp are thoroughly cooked.

Serve the rice hot.

[REBROADCAST FROM May 26, 2022] Since her 1971 self-titled debut, Bonnie Raitt has consistently proven to be a masterful songwriter and a perceptive interpreter and singer of others' work. On her 18th album, titled, Just Like That..., she shows that both talents are as strong as ever. Raitt joins us for a Listening Party.

Mark Mylod, known for directing "Succession" and "Game of Thrones," heads to the big screen with his new film "The Menu," starring Ralph Fiennes, Anya Taylor-Joy, and Nicholas Hoult. The movie tells the story of a young couple who head to a remote location to eat an elaborate meal prepared by one of the most celebrated chefs in the world... only to find things might not be as they seem. Mylod joins us to discuss the film, which opens in theaters everywhere on Friday.

Most New Yorkers have been to or at least are familiar with Milk Bar, the popular bakery that opened in the East Village in 2008 and has since expanded to multiple locations around the city. One of Milk Bar's most popular orders is a Compost Cookie, made up of foods like pretzels, potato chips, graham crackers, coffee, oats, and butterscotch. Milk Bar's latest cookbook, All About Cookies, is directed to the cookie lovers. The bakery's founder Christina Tosi joins to give us the secrets to making the best cookies and take your calls.

This segment is guest hosted by Kerry Nolan.

FLUFFERNUTTERS

Makes 16 cookies • GF

540g creamy peanut butter 2 cups

2 large eggs, at room temperature

24g vanilla extract 2 T

200g sugar 1 cup

150g light brown sugar 2/3 cup (packed)

8g baking soda 2 tsp

4g kosher salt 1 tsp

1 recipe Vanilla Marshmallows (recipe follows)

1. Heat the oven to 350°F. Pan-spray or line three half-sheet pans with parchment paper or silicone baking mats.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix together the peanut butter,eggs, and vanilla on medium-low until smooth.

3. Add the sugar, brown sugar, baking soda, and salt and mix until just combined.

4. Using a 2-ounce cookie scoop (or a ¼-cup measure), scoop the dough onto the prepared sheet pans. Press a well in the middle of each scoop that is large enough to hold a marshmallow square. Place a marshmallow inside the dough and pinch and form the dough around it to fully encapsulate. It’s okay to squish the marshmallow a bit in the process.

5. Arrange the cookies 5 to 6 per pan with at least 4 inches all around. (These cookies spread!)

6. Bake at 350°F until the edges are just dry and cracks of marshmallow are peeking through, 8 to 9 minutes. The cookies will firm up as they cool.

7. Let the cookies cool completely on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.

VANILLA MARSHMALLOWS

Makes sixteen ó-inch squares

75g cool water 5 T, divided

6g vanilla extract 1½ tsp

7g unflavored gelatin 2½ tsp (1 envelope)

100g sugar ½ cup

105g light corn syrup ¼ cup

1. Lightly mist an 8 × 8-inch pan with cooking spray.

2. In a stand mixer bowl, combine 45g (3 tablespoons) of the water and the vanilla. Sprinkle the gelatin evenly over top and let sit to bloom for at least 5 minutes.

3. In a saucepan, combine the sugar, light corn syrup, and remaining 30g (2 tablespoons) water. Cook over high heat until it reaches 235°F.

4. Fit the whisk onto the stand mixer and with the mixer set to the lowest speed, quickly pour the sugar syrup into the bottom of the bowl. The heat will liquefy the gelatin mixture on contact. Once all the syrup is in the bowl, increase the speed to medium and whip for 2 minutes to cool the mixture down.

5. Increase to high speed and whip for 7 to 8 more minutes until a glossy, white, fluffy marshmallow mixture forms.

6. Lightly mist a silicone spatula with cooking spray and scrape the marshmallow into the prepared pan. Quickly spread it evenly into the corners.

7. Let the marshmallow cool for 2 hours. Use clean scissors to cut it into 16 squares. Store in an airtight container for 1 week

Recipe from All About Cookies p.45

 This segment is guest hosted by Kerry Nolan

Rolling Stone magazine has released their list of the 500 Greatest Albums of All Time in book form, filled with pictures, musings, and top 10 lists from other artists. Jon Dolan, who edited the book, joins us to discuss the list, and take calls from listeners about their pick for the best album of all time.

This segment is guest hosted by Kerry Nolan

Food writer and cookbook author Corinne Trang grew up with tofu, a staple of Asian cuisine that is healthy, packed with protein, and budget friendly. Her latest cookbook, Twist on Tofu, gives readers a primer on how to pick, cut and cook it. She joins All Of It to discuss it -- and take your calls.

This segment is guest-hosted by Arun Venugopal. 

What have you read recently? All Of It and Get Lit producer Jordan Lauf, our resident book queen, gives us some great book recommendations for the holidays and takes your calls on what you're reading.

This segment is guest-hosted by Arun Venugopal. 

Linda Lavin stars in the new play, "You Will Get Sick," as an elderly woman hired to care for a terminally ill man. Lavin joins us to discuss. "You Will Get Sick" runs at the Laura Pels Theatre through December 11.

This segment is guest-hosted by Arun Venugopal.