Introducing: Black & Highly Flavored

08/24/21 • 1 min

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.

Previous Episode

Play Me a Recipe: Amanda Hesser makes Peach Tart

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)

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.
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.
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/

Next Episode

Play Me a Recipe: Meherwan Irani makes Akuri

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.

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

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