All Of It with Alison Stewart

The 2021 Rock and Roll Hall of Fame inductees have been announced. The new class features Tina Turner, The Go-Gos, Jay-Z, Carole King, Todd Rundgren and Foo Fighters. Stephen Thompson, NPR Music editor and co-host of Pop Culture Happy Hour, join us to talk about this year’s inductees and take listeners’ calls.

YouTube chef and cookbook author Maangchi joins us in studio to discuss her new cookbook Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine.

Recipe: 

Excerpted from MAANGCHI’S BIG BOOK OF KOREAN COOKING: From Everyday Meals to Celebration Cuisine © 2019 by Maangchi. 

Kimchi Stew [Kimchi-Jjigae 김치찌개] 

We use kimchi for so much more than the small side dishes served at the table with rice. When I lived in Missouri, a friend from China, Ms. Yuyi, came to my house to pick me up for the picnic of the English class we were taking. As I opened my fridge to get the dishes I’d prepared, she looked astonished at the sight of my huge container of kimchi. I never had a chance to explain why I’d made so much, but when you taste this stew of simmered kimchi and juicy, fatty pork belly in a spicy, flavorful broth, you’ll understand why having plenty of kimchi on hand is always a good idea. Recently one of my readers left a comment on my website saying her stew wasn’t flavorful enough. After some discussion, I realized she was using freshly made kimchi. That won’t work at all. You have to use well-fermented kimchi for this recipe. It softens as it simmers but still retains a bit of crunchiness, and the sour taste gives the stew its distinctive flavor. Serve with rice. 

SERVES 4 

1 pound fermented napa cabbage kimchi, cut into 1-inch pieces

¼ cup fermented kimchi brine (optional)

1 pound pork belly or pork shoulder, cut into bite-size pieces, about 1 inch square and ¼ inch thick

1 medium onion, sliced (about 1 cup)

1 daepa (large green onion) or 4 scallions, sliced diagonally

1 tablespoon Korean hot pepper paste (gochujang)

1 tablespoon Korean hot pepper flakes (gochugaru)

1 teaspoon kosher salt

2 teaspoons sugar

2 teaspoons toasted sesame oil

2½ cups Anchovy-Kelp Stock (See Notes) or unsalted chicken or beef broth

8 ounces medium-firm tofu, sliced ¼ inch thick

1 scallion, sliced, for garnish

Brigid Bergin, WNYC City Hall and politics reporter, joins us to recap last night's first official mayoral debate and take listeners' calls.

Andy Weir, author of the bestselling book, The Martian, joins to discuss his latest novel, Project Hail Mary, which follows an astronaut who wakes up in space without any memory of how he got there.

Today, May 13, marks the 36th anniversary of the MOVE bombing, when the city of Philadelphia dropped a bomb on a predominantly Black neighborhood, causing a fire that burned 61 homes and killed eleven people, including five children. Last month, it was revealed that bones likely belonging to one of the young victims had been kept by anthropologists at Princeton University and the University of Pennsylvania, and featured in an online college course. Elaine Ayers, professor in the program of museum studies at New York University, joins us to discuss the disclosure and the controversial history of museums’ use of human remains. She is the author of the recent Slate article, “The Grim Open Secret of College Bone Collections.”

Chef Gregory Gourdet joins us to discuss his highly anticipated first cookbook, Everyone’s Table: Global Recipes for Modern Health, which focuses on healthy recipes inspired by his Haitian-American upbringing in NYC and his French culinary training.

Event: Gregory Gourdet has a virtual event with Books Are Magic in conversation with Gail Simmons tonight at 7.

SLOW-COOKED SALMON WITH TI MALICE SAUCE 

Serves 6

Slow-cooked salmon was my initiation to the perfection-through-simplicity ethos at the famed Jean-Georges, where I had my first job in a professional kitchen. Today, I still cook salmon this way, and you won’t believe how easy it is to turn the ubiquitous, frequently overcooked fish into a tender treat.

Something this rich needs acidity to shine, so I look to sos ti malice, named for a mischievous character from Haitian folklore. The story goes: Ti-Malice was tired of his friend Bouki coming over for lunch, overstaying his wel- come, and eating all his food, so the trickster made a sauce so fiery that it would surely make Bouki run screaming from his house. And Bouki did indeed run into the street—shouting about how much he loved Ti-Malice’s sauce.

One part of the story is definitely true. The Haitian condiment, a pickle that doubles as a sauce, is that good. Mine has plenty of fruity heat from Scotch bonnet or habanero chiles, the zip of citrus and vinegar, and a little crunch from red pearl onions. Peeling and separating the onions into tiny petals takes time, but the result is gorgeous. But sure, shallots cut into 1/4-inch half-moons work great, too.

For the Ti Malice Sauce

3 cups red pearl onions

11/2 tablespoons kosher salt 3 limes

1 large Scotch bonnet or habanero chile, very finely chopped

6 tablespoons white vinegar 6 tablespoons extra-virgin

olive oil

1 tablespoon fresh thyme leaves

For the Salmon

One 2-pound salmon fillet 2 teaspoons kosher salt

3 tablespoon extra-virgin

olive oil

MAKE THE TI MALICE SAUCE

Soak the pearl onions in a small bowl of warm water for 20 minutes to help loosen their skins. Take a few pearl onions at a time out of the water, then trim the tips and bottom nubs and use a small paring knife to peel off the skins. When you’ve peeled them all, halve them lengthwise.

In a medium mixing bowl, combine the onions and salt, toss well, and let them sit for 15 minutes to soften. Once they’ve softened, pull the pearl onion layers apart. Use a Microplane to grate the zest of the 3 limes into the bowl, then halve enough limes (1 or 2 juicy ones should do it) to squeeze in 3 tablespoons of juice. Reserve the remaining limes for another purpose. Stir in the chile and vinegar. Let everything sit for about 15 minutes more.

Transfer the mixture to a small pot, add the oil and thyme, and set it over medium heat. Let it heat up (you’re not looking for a sizzle), stirring occasionally, until the onions are translucent and lose their harsh raw flavor but still have a slight crunch, 7 to 8 minutes.

The sauce keeps in an airtight container in the fridge for up to 2 weeks. Before serving, very gently reheat it (in a small pan or in a bowl set near a hot oven) until it’s a little warmer than room temperature.

COOK THE SALMON AND SERVE

Preheat the oven to 300°F. Evenly season the salmon all over with the salt. Pour 1 tablespoon of the oil in a shallow baking dish and rub to coat the surface. Put the salmon in the dish (skin-side down, if your salmon has skin) and drizzle on the remaining 2 tablespoons of oil so it completely covers the top and sides of the salmon. Bake just until the salmon goes from bright pink to light orange and you see the tiniest white beads on the surface of the fish at the thickest part (the center will register 120°F on a thermometer), 20 to 25 minutes.

Transfer to a platter, spoon the sauce over the salmon, and serve.

WNYC arts and culture editor Jennifer Vanasco gives suggestions for what to do this weekend, while safely social distancing.

[REBROADCAST FROM AUGUST 5, 2019] Author and New Yorker staff writer Jia Tolentino joins us to discuss her book of essays, Trick Mirror: Reflections on Self-Delusion.

On May 13, 1985, the city of Philadelphia dropped a satchel bomb in a mostly Black neighborhood, during an armed standoff between police and members of the MOVE organization. The event, now known as the MOVE bombing, caused a fire that burned 61 homes and killed eleven people, including five children. Last fall, after 35 years, the city of Philadelphia apologized and officially declared May 13 as a day of "observation, reflection and recommitment." Gene Demby, Philadelphian and co-host of NPR’s Code Switch, joins us to reflect on the bombing’s anniversary and how it has been remembered (and forgotten) over the last three decades.

The average person spends 1,400 hours per year on their phone. For tips on how to do a digital detox and cut down on phone use this summer, we'll speak with James Beard Award-winner Paul Greenberg about his book, Goodbye Phone, Hello World: 65 Ways to Disconnect from Tech and Reconnect to Joy. We'll also take listeners’ calls.

EVENT

On Friday, May 21, 10AM-1PM Paul will have a booth at the Union Square Greenmarket doing his first in person event since the pandemic at this book signing.