All Of It with Alison Stewart

[REBROADCAST FROM November 10, 2020] Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.

ndizi Kaanga (FRIED PLANTAINS)

As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.

SERVES 4

3 tablespoons unsalted butter (or ghee)2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal2 tablespoons freshly squeezed lemon juice½ teaspoon kosher saltPinch of freshly grated nutmeg

Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute.

Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving.

Reprinted from 'In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean' by Hawa Hassan with Julia Tershen. Photography by Khadija Farah. Published by Ten Speed Press.

On Thanksgiving, Disney+ will begin streaming the first of the three-part docuseries, “The Beatles: Get Back,” made by Peter Jackson using footage of The Beatles in recording sessions for the album that would become Let It Be. The docuseries is the final piece of a months-long campaign that includes a photobook of the same name and Let It Be (Super Deluxe), a remastered and expanded box set of the original album. Giles Martin, the son of Beatles producer George Martin, helmed the new box set and mixed the music for the docuseries. He joins us to discuss both.

Gretchen Rubin, author of The Happiness Project , joins us to talk about some of the small things to appreciate this first Thanksgiving with the COVID vaccine and being able to gather again.

Thanksgiving is a time for pies, be it Pumpkin, Pecan, Apple, or maybe even Key-Lime if you're feeling dangerous. But there's an art to making a mean pie. Melissa Clark, New York Times Food Section reporter, dishes out her knowledge on all things pies on Thanksgiving Eve. Plus, she takes your calls.

A new podcast from Texas Public Radio, Demented, uses interviews and audio diaries to explore the challenges that come with taking care of aging parents. Journalist and host Kitty Eisele shares her experience and what she’s learned from her reporting, and takes calls from listeners about their own experiences.

WNYC planning editor Kate Hinds joins us for her ongoing series, “Kate Has a Plan,” to discuss the stories the newsroom is following this week.

The 2003 musical by Tony Kushner, “Caroline, or Change,” has found new life and critical acclaim on the Broadway stage. Actor Sharon D Clarke joins us to discuss her starring role as Caroline Thibodaux, a Black single mother struggling to make ends meet working as a maid to a well-off Jewish family in 1960s Lake Charles Louisiana.

“Caroline, or Change” is running at Studio 54 through January 9.

Acclaimed chef Freddie Bitsoie, and James-Beard award-winning writer James O. Fraioli, join us to talk their new cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian. The cookbook explores and celebrates Indigenous cuisine from across the country, providing modern interpretations of one hundred recipes that have been the basis of American cuisine for centuries.

BISON BURGERS WITH CARAMELIZED SWEET ONIONS

This recipe works the opposite of many in this book—instead of modernizing a traditional recipe, I’m traditionalizing a modern recipe. Imagine your favorite burger, then swap out the beef patty for ground bison. Ground bison is one of the least expensive ways to try this Indigenous staple, and I give my preparation additional Native American ingredients, topping the burger with caramelized onions seasoned with fresh herbs and juniper berries. Serve bison burgers over wilted greens, alongside any of my salads, or on a fresh-baked brioche bun for a Native American-meets-modern-American classic.

Serves 4

1 pound (455 g) ground bison2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 cup (25 g) chopped fresh flat-leaf parsley1⁄4 cup (25 g) grated queso fresco Caramelized Sweet Onions, recipe follows4 hamburger buns Condiments of choice

Prepare and preheat an outdoor grill to high heat.

In a large bowl, add the bison, 2 teaspoons salt, 2 teaspoons pepper, parsley, and queso fresco. Mix well by hand, but do not overmix. Divide evenly and shape into quarter-pound burgers, about 1⁄4 inch (6 mm) thick. Arrange the burgers on the grill and cook 3 to 4 minutes per side for medium-rare (cook longer if you prefer medium-well). Do not touch or press the burgers during the grilling process. The key is to keep the juices inside. Otherwise, the burgers will be dry. Remove the burgers and let rest for a couple minutes. Top with the caramelized sweet onions and serve on buns with any condiments you like.

CARAMELIZED SWEET ONIONS

Makes approximately 1⁄2 cup (115 g)

2 teaspoons canola oil1 large sweet onion, peeled and diced1 sprig fresh thyme1 bay leaf2 teaspoons salt2 teaspoons freshly cracked black pepper 1⁄2 teaspoon ground juniper berries2 tablespoons agave nectar

In a medium sauté pan over low heat, add the oil. When the oil is hot, add the onion, thyme, bay leaf, 2 teaspoons salt, and 2 teaspoons pepper. Allow the onion to sweat for about 10 minutes, at which time it will begin to caramelize. Deglaze the pan with 1⁄4 cup (60 ml) water and keep sautéing for 15 minutes. If the onions caramelize too quickly, deglaze with another 1⁄4 cup (60 ml) water to slow the cooking process. You want the onions soft and caramelized, not burnt. Add the juniper berries and agave nectar. Stir well to combine, remove from the heat, discard the thyme sprig and bay leaf, and set aside and keep warm.

Reprinted from 'New Native Kitchen: Celebrating Modern Recipes of the American Indian' by Freddie Bitsoie and James O. Fraioli. Photography by Quentin Bacon. Illustrations by Gabriella Trujillo. Published by Abrams.

Food and Wine editor Ray Isle joins the show to talk about the best wine pairings for the holiday season and takes listener calls.

Celebrated novelist Amor Towles, author of A Gentleman in Moscow and Rules of Civility, speaks with us about his latest novel and the number one New York Times bestseller, The Lincoln Highway, a road-trip adventure story set in the 1950s.