Elaine's Cooking For The Soul

Comforts Fran, a high-ranking State official, who faces a profound inner conflict between love and duty.

Discovers unexpected leverage and insight from Fran’s position in State Tech and Surveillance.

Reminds Fran of the importance of love and shared moments, even in a world seemingly stripped of meaning.

Hints at a new glimmer of hope, as Fran reveals a loophole that could bring about a temporary prison break.

Delves into the peculiar history of steak tartare, with references to Turco-Mongol warriors, Freud, and more.

Struggles with State-imposed cooking restrictions while hilariously adapting to new ingredients like lab-grown peas and crow-laid eggs.

Contemplates her role and the sacrifice she's made while trying to maintain her dignity in a world of forced State propaganda.

Beef (preferably synthetic, lab-grown, bacteria-free, as per The State's standards)

2 tsp sherry vinegar

½ tsp dry mustard

2 large egg yolks

½ cup light olive oil

6 tbsp finely diced shallots

2 tbsp small brined capers (unrinsed)

1 tsp kosher salt

¼ cup celery leaves, finely chopped (divided)

2 tbsp fresh parsley, finely chopped (divided)

1 tsp freshly grated lemon zest

Special crow egg for topping

Lab-grown peas (pureed with mint and lemon juice)

Prepare the dressing: In a small blue bowl, whisk together sherry vinegar, dry mustard, and egg yolks. Slowly stream in olive oil while whisking to emulsify.

Add flavor: Stir in shallots, capers, salt, 2/3 of the celery leaves, parsley, and lemon zest.

Meat preparation: Fold the dressing into the ground beef, mixing it by hand to ensure the flavors meld together.

Shape the tartare: Use a pastry ring to mold the beef into a perfect circle on the plate. Remove the ring for that artful presentation.

Finish with an egg: Crack a crow-laid egg on top of the tartare for a bold final touch.

Lab-grown peas: Blend the peas with a splash of lemon juice, mint, and olive oil for a creamy, zesty side.

Lab-grown peas: Don't worry about frozen—these are freshly grown in the lab and glowing with vibrant green.

Crow eggs: For an extra touch of State-sanctioned oddity, top your dish with a crow egg laid on command.

Survival strategy: Elaine advises that while lab-grown ingredients may seem unsettling, adaptability is key to thriving under The State.

Elaine and Sam reunite under The State’s strict control, kicking off the episode with their usual humor and resilient spirit.

Sam wins “Prisoner of the Month” by mistake, giving an unintentionally hilarious insight into The State’s operations.

Together, they joke about rejected holiday recipes (such as Abba Zabba casserole) before settling on a delicious traditional dish: champurrado.

The recipe-making process involves banter about piloncillo, Mexican chocolate, and their past at LA Dental Care.

As they sip their champurrado, Elaine and Sam share a heartfelt moment, expressing gratitude for each other in the midst of their grim reality.

4 cups milk (or milk alternative)

2 oz piloncillo (or brown sugar)

1 Mexican chocolate tablet (or substitute with dark chocolate)

1 cinnamon stick

1/2 cup masa harina (corn flour)

1 cup warm water

1 tsp vanilla extract

Pinch of salt

In a medium saucepan over medium heat, combine milk, piloncillo, Mexican chocolate, and the cinnamon stick. Stir occasionally as the mixture heats up.

While waiting for the chocolate mixture, in a separate bowl, whisk together the masa harina and warm water until smooth. The consistency should resemble thin cake batter.

Once the chocolate mixture begins to simmer, slowly whisk in the masa harina mixture. Add vanilla extract and a pinch of salt. Continue stirring until the mixture thickens and reaches your desired consistency.

Remove from heat and pour into mugs. Serve warm and enjoy!

Holiday Vibes: The cinnamon and chocolate combination is perfect for the holiday season. For an extra festive touch, garnish with a cinnamon stick or sprinkle a bit of chili powder for heat.

Masa Magic: The masa harina gives champurrado its signature thick texture, transforming this drink into a rich, comforting holiday treat.

Elaine begins the episode in a state-of-the-art kitchen with the unnerving presence of the Secretary of Human Rights. Despite her imprisonment, she uses humor to cope with the new “public” format.

Sam struggles to bring in a sack of potatoes, creating a lighthearted moment in the midst of the tension, only to be abruptly dragged away by The State’s robotic enforcers.

Elaine and the Secretary discuss everything from potatoes to power dynamics, with Elaine attempting to maintain her defiance while the Secretary remains unfazed by her charm.

The pair prepare purple mashed potatoes, but not without the Secretary banning several key ingredients and replacing friendly conversation with rigid state propaganda.

In the outro, Elaine reflects deeply on her confinement and what it means to grow complacent in captivity, stirring thoughts of resistance among her listeners.

3 pounds purple potatoes

6 tablespoons unsalted butter

1/2 cup milk or unsweetened milk alternative

Salt and pepper to taste

Roasted garlic (from 1 head)

Optional garnish: chopped parsley

Peel and halve the potatoes, ensuring all pieces are of similar size. Boil in salted water for about 8-15 minutes until tender.

Roast garlic by cutting off the top of a head of garlic, drizzling with oil, wrapping in foil, and roasting in the oven at 400°F until soft (about 30 minutes).

Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves into the potatoes, then add butter, milk, salt, and pepper.

Mash the potatoes to your desired consistency, adjusting seasoning as needed. Garnish with parsley if available.

State-Sanctioned Simplicity: Keep your ingredients minimal, as Elaine's journey demonstrates that sometimes less is all you can get—but it’s what you do with it that matters.

Purple Power: Purple potatoes offer a twist to the usual mashed potatoes, both visually and nutritionally, as they are rich in antioxidants.

Written and Directed by: Alli Slice

Elaine Martínez voiced by: Rosa Delgado

Sam voiced by: Thomas Anthony Jones

The Secretary of Human Rights voiced by: Dan Egan

Courier voiced by: Raechel Wong

Elaine reflects on her imprisonment, caught between despair and defiance, wondering if her suffering will be remembered or erased.

Sam appears in Elaine's mind, challenging her to confront painful memories about her family, past choices, and the consequences of her actions.

Elaine crafts a meal from the meager rations of prison food, using it as both a literal and symbolic attempt to retain her humanity.

A surprise interruption at the end signals a shift in her journey, as Elaine is called to her feet by prison personnel.

4 oz protein patê (or substitute a protein spread of your choice)

Water, as available (approximately 12 oz)

Prepare: Use your fingers or any available utensil to divide the patê into small, equal portions.

Savor: Take your time with each bite, making the most of the simple ingredients.

Serve: Enjoy slowly, allowing yourself to reflect on both the present moment and the future ahead.

Mental Resilience: Even in the darkest moments, finding small rituals like preparing a meal can help ground you and maintain a sense of control.

Adaptability: As Sam advises, sometimes the most important battles are not physical, but psychological—learn to face your fears head-on.

Elaine starts her day reflecting on her mission and the renewed hope of finding her friends, Sam and Joe, alive and nearby.

Elaine meets the camouflaged duo, WW1 and WW2, who share insights into survival and the legend of the good-smelling siren screaming in the night.

Together, they cook a Forager's Breakfast Scramble, utilizing wild ingredients found in their surroundings.

Dandelion greens, two handfuls

Cremini mushrooms, six or more to taste

Tender shoots of wild garlic, two

Eggs (4-12, whatever you can rustle up!)

Prepare Ingredients: Chop greens, mushrooms, and garlic.

Cooking: In a skillet, heat canola oil, sauté the vegetables for a few minutes, then add the beaten eggs.

Serve: Enjoy the hearty scramble with the backdrop of Griffith Park’s rugged landscape.

Foraging Tip: Always be on the lookout for fresh, safe-to-eat wild ingredients that can enhance your meals.

Survival Insight: Adaptability in cooking reflects adaptability in life—be ready to make the most out of what you have.

Written by: Rosa Delgado

Directed by: Alli Slice

Elaine Martínez voiced by: Rosa Delgado

WWI voiced by Nicky Urban

WWII voiced by Coop Foster

Sam voiced by Thomas Anthony Jones

Jo voiced by Judith Kargbo

Sinister State Official voiced by Tyler Snodgrass

Courier voiced by: Raechel Wong

Elaine reflects on her childhood memories of backyard camping with her grandparents as she navigates the social intricacies of Fission House.

A surprising culinary adventure begins as Elaine meets @ratpoison, a self-taught chef and influencer with a peculiar cooking style.

The duo prepares "Not-Poisoned Portobello Mushrooms," featuring a unique marinade of butter, brown sugar, and Worcestershire sauce.

Elaine uncovers a possible lead on the whereabouts of her missing friends, Sam and Jo, after learning about "the legend of the good-smelling siren screaming in the night" in Griffith Park.

3 large Portobello mushrooms

1 stick (1/2 cup) of butter

1/4 cup brown sugar

1/2 bottle of Worcestershire sauce

Optional: Pepperoni (Elaine’s choice is to leave this out)

Optional: A sprig of rosemary for garnish

Prepare Your Workspace: Set up a safe cooking area, preferably with a grill.

Make the Marinade:

In a small saucepan, melt the butter over medium heat.

Stir in the brown sugar until it begins to dissolve, creating a rich, gooey mixture.

Pour in the Worcestershire sauce and stir until the ingredients are well combined.

If using pepperoni, add it to the marinade. Elaine suggests trying it without.

Marinate the Mushrooms:

Place the Portobello mushrooms gill side up on a tray.

Pour the marinade over the mushrooms, ensuring they are fully coated.

Let the mushrooms sit in the marinade for about an hour.

Grill the Mushrooms:

Preheat the grill to medium-high heat.

Grill the mushrooms, gill side up, for about 10 minutes or until they start to smell fragrant.

Flip the mushrooms and grill for an additional 3 minutes on the other side.

Serve:

Garnish with a sprig of rosemary if available.

Enjoy the savory-sweet goodness of the "Not-Poisoned Portobello Mushrooms."

Foraging: If you're up for an adventure, try foraging for rosemary or other fresh herbs in the area. It adds a delightful touch to the dish.

Survival Tip: Elaine reminds us that even in a post-apocalyptic world, creativity in the kitchen can bring a sense of normalcy and joy.

Written by: Rosa Delgado

Directed by: Alli Slice

Elaine Martínez voiced by: Rosa Delgado

@ratpoison voiced by: Mouzam Makkar

Courier voiced by: Raechel Wong

Reflects on the eerie beauty of an empty Griffith Park and the changes in her life.

Encounters @SelfieEsteem, a young influencer dealing with a nasty insect bite.

Walks us through a recipe for a simple yet delightful dish, Sushi on the Go, adapted for the post-apocalyptic world.

2 cups Japanese short-grained rice

2 cups water

1 package seaweed snacks

1/4 cup unseasoned rice vinegar

4 teaspoons sugar

1 teaspoon fine sea salt

1 small cucumber

1 small carrot

Rinse the rice in cold water if possible.

Cook the rice in a saucepan with 2 cups of water over a campfire for about 15-20 minutes.

In a separate saucepan, heat the rice vinegar, sugar, and sea salt over medium-high heat until it simmers.

Remove from heat and whisk until the sugar dissolves.

Drizzle the vinegar mixture over the cooked rice and gently fold with a spatula until evenly mixed.

Let the rice cool.

Chop the cucumber and carrot into small slices.

Soak them in the remaining vinegar mixture for about 5 minutes.

Place seaweed snack squares on a dry surface.

Spread a thin layer of rice on each seaweed square.

Add a few slices of cucumber and carrot in the center.

Roll the seaweed tightly to form mini sushi rolls.

Foraging: If you find any additional herbs or spices, feel free to experiment with flavors.

Survival Tactics: Elaine reminds us that adaptability and resourcefulness are key in these times. Use what you have and make the best of it!