Play Me a Recipe

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 before starting the episode.

Recipe

Ingredients

• 4 (6-inch) pita breads, halved across the middle
• 1⁄4 cups Boar’s Head Greek Yogurt Tzatziki, plus more to top
• 1⁄4 cups Boar’s Head Traditional Hummus
• 1⁄2 romaine lettuce heart, roughly chopped
• 1 pound Boar’s Head FireSmithTM Flame Grilled Chicken Breast, thinly sliced
• 1⁄4 cups Boar’s Head Crumbled Feta
• 1 beefsteak tomato, halved and thinly sliced
• 3 ounces artichoke hearts, roughly chopped
• 1⁄4 cups pitted Niçoise olives, roughly chopped

Directions

1. Cut the pitas in half lengthwise. Open each pocket.
2. Using a spoon, evenly distribute the tzatziki (about 1 1⁄2 teaspoon each) between the pitas, swooshing the sauce on one side of the pocket. Repeat on the other side with the hummus (about 1 1⁄2 teaspoon each). Place a handful of lettuce along one side of each pita.
3. Fold the slices of chicken in half, and place 3 slices on top of the lettuce. Add 1 to 2 slices of tomato. Sprinkle about 2 tablespoons of artichokes, 1 tablespoon of feta, and 1 tablespoon of olives in each pita. Top with more tzatziki, if desired.

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

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 (Emma starts listing them at 1:03) before starting the episode.

Sorry, I Love Celery

Serves 4 to 6

Ingredients:

• 3 anchovy fillets packed in oil, drained
• 2 garlic cloves
• kosher salt
• freshly ground pepper
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• 10 Castelvetrano olives
• 6 Piparra peppers
• 1 bunch celery
• 2 ounces Parmigiano
• 1/2 cup parsley leaves and tender stems

1. In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms. (Alternatively, you can finely chop the anchovies and garlic together on a cutting board, then season with salt and black pepper and use the flat edge of the knife blade to smash the ingredients into a paste.)
2. Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
3. Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces (discard pits). Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
4. Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
5. Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
6. Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.

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 (Dawn starts listing them at 1:25) before starting the episode.

Weeknight Cassoulet

Serves 4

• 4 tablespoons olive oil, divided
• 4 sweet Italian sausages (about 1 pound total)
• 1 onion (any color), chopped
• 1 stalk celery, thinly sliced
• 2 garlic cloves, smashed and chopped
• Kosher salt
• Freshly ground black pepper
• Two (15.5-ounce) cans cannellini or white northern beans (undrained)
• 1 cup water
• 1 teaspoon white wine vinegar
• 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
• 1/3 cup chopped fresh parsley
• 1 bay leaf

1. Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Prick sausages all over with the tip of a knife. Add the sausages to the skillet and cook, turning occasionally, until brown all over, 5 to 7 minutes. Transfer to a cutting board.
2. Add onion, celery, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until softened, about 5 minutes. Add beans and their liquid, the water, and season with salt and pepper. Bring to a simmer. Slice sausages and return to the skillet. Stir in the vinegar and remove from heat.
3. Preheat broiler with rack in the top position. In a small bowl, stir panko, parsley, and remaining 2 tablespoons olive oil. Season the bread crumbs with a little salt and pepper and scatter over beans and sausage. Transfer the skillet to the oven and broil (watch carefully! Broilers vary like crazy) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.

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.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.

Recipe
Serves 2

Peanut chutney

• 1 cup unsalted, unroasted peanuts
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chile powder
• 1/4 teaspoon salt

Indian peanutty noodles

• 6 ounces udon or soba noodles
• 2 tablespoons vegetable oil
• 1 cup broccoli florets, chopped into 1-inch pieces
• 1 cup red bell pepper, chopped into 1-inch pieces
• 3/4 cup thinly sliced scallions, divided
• 2 tablespoons peanut chutney, prepared above
• 1 to 2 tablespoons light soy sauce, to taste

Peanut chutney

1. Roast the peanuts in a 350°F oven (or toaster oven, like I do) for 6 to 8 minutes, or until the nuts have turned dark brown, a shade darker than golden brown. Keep an eye on them! (After 3 minutes, turn the pan in such a way that the peanuts in the back come to the front.) Turn the oven off, take the peanuts out, and let cool.
2. In a food processor or blender, blitz all of the chutney ingredients (cumin powder, red chile powder, and salt) along with the peanuts into a coarse powder. Keep in a zip-top bag or tightly sealed jar.

Indian peanutty noodles

1. Cook the noodles according to the instructions on their packet and set aside. Keep half a cup of water in which you boiled the noodles.
2. Heat the vegetable oil in a skillet. Add half of the scallions and let cook for a minute. Add broccoli and sauté for 5 minutes. Feel free to add broccoli stems too. Follow with red bell pepper for about 3 to 4 minutes. (We want both these vegetables to lose their raw flavor, yet still have a bite.) Feel free to substitute with vegetables of your choice as long as the vegetables retain some bite, shape and do not become mushy. Carrots, red onions, snap peas, zucchini, water chestnuts, baby corn, mushrooms, French beans are great substitutes.
3. Add peanut chutney and mix well, followed by the soy sauce, and sauté till the sauce coats all of the vegetables.
4. Add boiled noodles and mix till the noodles are coated evenly with the soy sauce/peanut chutney mixture. Pour some of the starchy noodle water if you like your noodles wetter.
5. Garnish with rest of the scallions and serve hot with fresh red pepper chile garlic sauce on the side.

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/

This 5-ingredient recipe for gluten-, grain-, and dairy-free pizza comes from Sweet Laurel co-owners and -authors Laurel Galluci and Claire Thomas. It's a simple, easy recipe the two moms love to make with their kids—and they hope you enjoy, too!

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 (Claire and Laurel starts listing them at 5:20) before starting the episode.

Margherita Pizza
makes one 10-inch pizza

• Pizza Dough (below)
• 1/4 cup Sicilian Tomato Sauce (below) or store-bought
• 1 cup 1 1/2-inch cubes Dairy-Free Mozzarella (below) or store-bought
• Fresh basil, for garnish

1. Preheat the oven to 500°F. If you have a pizza stone, place it directly on the oven rack while it preheats. If not, place an inverted baking sheet on the oven rack while the oven preheats. The baking sheet will get very hot and provide a crispy bottom crust.
2. On a counter, place the dough on a sheet of parchment, cover with another piece of parchment paper, and gently roll out into a large circle, about 10 inches in diameter and 1/8-inch thick. Using your fingers, pinch the edge of the pizza dough into a small lip. Spread the sauce over the pizza dough, but not the lip, and sprinkle with the mozzarella and fresh basil. Bake for 12 to 15 minutes, until the dough is deep golden brown at the edges.

Pizza Dough
makes one 10-inch crust

• 1 1/2 cups almond flour
• 1 cup arrowroot powder, plus more for dusting
• 1/2 teaspoon Himalayan pink salt
• 1/4 cup coconut yogurt, homemade (see page 26) or store-bought
• 1/2 cup unsweetened almond milk

1. In a medium bowl, combine the almond flour, arrowroot, and salt. Slowly stir in the coconut yogurt and almond milk and mix with a wooden spoon until a soft dough forms, about 1 minute.
2. Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment and roll it out to a 10-inch round. Use as directed in our pizza recipes, our wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before using.

Sicilian Tomato Sauce
makes 3 cups

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon Himalyan pink salt
• 2 teaspoons freshly ground black pepper
• 1 (24-ounce) can crushed tomatoes
• 3 ounces tomato paste
• 2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh basil, chopped
• 1 whole clove
• Pinch of red pepper flakes
• 1/2 teaspoon pure maple syrup

1. Heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and toast very lightly, about 30 seconds. Reduce the heat to low and add the salt, black pepper, tomatoes, tomato paste, rosemary, basil, clove, red pepper flakes, maple syrup, and 1 cup water. Cover and simmer for about 1 hour, until bubbling and thickened. Remove the clove and, if desired, blend the sauce in a high-speed blender until smooth, about 1 minute.
2. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Dairy-Free Mozzarella
makes 1 cup

• 1/3 cup cassava flour
• 1 cup full-fat canned coconut milk
• 2 tablespoons coconut oil
• 2 teaspoons cider vinegar
• 1 teaspoon Himalayan pink salt

1. In a medium bowl, stir together 3/4 cup water and the cassava flour until smooth.
2. In a medium saucepan, combine the coconut milk, coconut oil, vinegar, and salt, and cook over low heat, stirring, until the mixture is evenly combined and slightly warm, about 4 minutes.
3. Slowly stir the flour mixture into the coconut milk mixture and cook, stirring continuously, until thick and pulling away from the edges of the pan, about 7 minutes. Pour the mixture into a glass container, cover, and refrigerate for at least 3 hours, until it has solidified.
4. Store in an airtight container in the fridge ...