Burnt Toast

SoulPhoodies Tamara Celeste and Derek Kirk are joined today by author Adrian Miller (@SoulFoodScholar) to discuss his recent book, Black Smoke, the definitive history of African-Americans' influence on barbecue culture. (And here are those BBQ-ready spices Derek mentioned!)

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Adapted from Food52’s much beloved column, My Family Recipe (the podcast!) is brought to you by the Food52 Podcast Network and Heritage Radio Network. Enjoy interviews with writers and chefs, parents and children about what is passed down along with the foods we know and love. 

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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.

Ingredients

• 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

One-Bowl Blueberry Buckle

1. 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.
2. 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.
3. 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 [email protected]!

Lobby Time Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0

http://creativecommons.org/licenses/by/3.0/

If you like this episode, head on over to  Black and Highly Flavored's show page and hit "follow," so you don't miss any of the amazing upcoming episodes.

In partnership with the Food52 Podcast Network, SoulPhoodie founders Tamara Celeste and Derek Kirk created the Black & Highly Flavored podcast to tell the stories and showcase the talent of Black creators and entrepreneurs excelling and innovating in the food and beverage space. 

This episode: Tamara and Derek speak with Saturated Ice Cream's Lokelani Alabanza—pastry chef and ice cream wizard devising need-to-have-now flavors all inspired by historic African-American cookbooks. She calls it, "like collecting antiques, but with food" — how cool is that? 

Strawberry or grape (or neither)? Creamy or crunchy? Is a PB&J really just a sweet dumpling?

Molly and Declan debate whether a sweet sandwich is a sandwich indeed, and if this is the one place for squish bread.

Special thanks to our listeners for your questions—especially those who took the time to call in. Send your burning sandwich questions (not burning sandwich, you know what we mean) to [email protected].

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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

1. 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.
2. Add tomatoes and chilies, and cook until the tomatoes have softened. Add turmeric and red chili powder.
3. Stir for a minute and add 2/3 of the cilantro.
4. Sauté for another minute and turn the heat off.
5. Whisk eggs and half-and-half to combine well (but don’t let the eggs gets frothy).
6. Return the pan with the eggs back to low heat and add the eggs. Cook the eggs gently, stirring frequently.
7. The eggs will start to form curds in 5-6 minutes. Add the butter in small chunks and stir them in.
8. 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 [email protected]!

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

On Black & Highly Flavored, SoulPhoodies Tamara Celeste and Derek Kirk shine a light on the need-to-know Black movers and shakers of our food and beverage industry. From the Food52 Podcast Network, Black & Highly Flavored is coming soon—follow the show page so you don't miss a thing.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. 

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)

1. 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.
2. 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.
3. 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 [email protected].

Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://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 (Anthony starts listing them at 2:16) before starting the episode.

Onion & Olive Bread
makes 1 (12-by-16-inch) pan pizza

Sicilian grandma dough

• 900 grams high-protein flour
• 100 grams whole-grain flour, preferably freshly milled
• 30 grams sea salt
• 720 grams (3 cups) water, at 65°F (18°C)
• 100 grams starter (3 to 5 hours after feeding it at room temperature), or see note about using pre-ferment
• 60 grams extra-virgin olive oil, plus more for oiling the pans

Onion & olive bread

• 45 grams green Castelvetrano olives, pitted and sliced (about 8 olives)
• 44 grams Taggiasca olives, pitted and sliced (about 23 olives)
• 45 grams red onion, thinly sliced (about 1/4 medium)
• 12" round pan or 1 half sheet pan (900 grams) Sicilian Grandma Dough
• 40 grams (3 tablespoons) extra-virgin olive oil
• Large flake or coarse sea salt for garnishSicilian grandma dough

Sicilian grandma dough

1. Weigh all the ingredients in separate containers. In a large mixing bowl, combine the flours and salt and mix thoroughly with clean hands.
2. In another large mixing bowl, combine the water and starter.
3. Create a crater in the flour and pour the liquids in the center.
4. Begin mixing with your dominant hand. Start in the center of the bowl and mix in a clockwise fashion until the dough comes together, at this point add 60 grams of olive oil and continue to mix until the dough is fully incorporated. Stop mixing, cover the bowl with plastic wrap, and set aside for 30 to 45 minutes.
5. Perform a series of stretch and folds by stretching and folding the dough onto itself for about 6 minutes.
6. Transfer the dough to a lightly oiled container with a lid (or a bowl tightly covered with plastic wrap) and let it rest at room temperature. Stretch and fold the dough for 1 minute every 30 minutes for 3 hours (six times).
7. Rest at room temperature (covered) for 30 minutes.
8. Using about 40 grams of olive oil, lightly oil two or three baking pans.
9. Lightly flour your hands, and using a dough cutter and scale, portion then shape the dough (three 700-gram or two 900-gram pieces) into rectangles by folding the edges into themselves.
10. Transfer each dough to the center of a pre-oiled baking pan. Cover each pan with plastic wrap and allow to rest at room temperature for 1 hour.
11. Lift the dough and press out any air from the bottom of the pan. Carefully stretch the dough to the pan's edges. Using your fingertips, gently dimple the entire length of the dough. Place the onions and olives onto the dough and very gently press until they sink in the dough. Cover and let proof at room temperature for 6-12 hours or until the dough has doubled in size.

Onion & olive bread

1. Preheat the oven with pizza stones to 475°F (250°C).
2. Drizzle some olive oil on top of the dough and sprinkle with a few pinches of salt, if desired.
3. Put the pan in the oven directly on the stone, and bake for 15 to 20 minutes, until the crust is golden brown.
4. Remove the pizza from the pan with an offset spatula and transfer to a cooling rack. Allow to cool for 5 minutes before cutting.

Is there a recipe you'd like to hear us make? Tell us all about it at [email protected].

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