“Gather Your Ingredients!”
Episode 18: I took notes so you didn’t have to….We talked about the following in this episode….Today we are answering all of your culinary questions with my good friends Shari and Steve!
Oh man this is going to be a good one! Anytime I get to spend with these two is a total gift in my world! We have the incredible duo on today better known as, Shari and Steve! All I am going to say is be prepared to laugh. I mean face hurting laughing with these two and I promise we do try to answer your questions and dive into “the legend of Pu Pu Hot Pot”, Steve’s campaign for “Say So Long to Soup” as well as his popular “So Long to Salad” campaign back in 1993 and #samemushroom.
So where do we start?!? How about with Green Curry! When I am trying to recreate an authentic recipe at home I go straight to the source. I love going to all my local markets. For this one I would 100% go to my local asian market to grab everything I need. They are going to have more authentic curry pastes, galangal, palm sugar, great fish sauce and other ingredients that will make this recipe shine. The other thing I think is that a lot of home cooks shy away from putting a lot of sugar in recipes like this for one reason or another. I think adding a little extra sweetness makes a difference to give it more of an authentic flavor.
Veggie Noodles…Yay or Nay??!! Well for me…So if I am going to be honest, I love a cold cucumber or zucchini veggie noodle salad. When I cook them, they don’t do it for me. You can buy the noodles already spun for you from most major grocery stores at this point in time but I also like doing it myself with one of these. When I spin the veggies I do them first and like to put them in a colander to drain some extra water out while I’m getting everything for the recipe ready. If you need some veggie noodle inspiration here’s a recipe, oh and this one, wait this one ok last one. Oh and for spaghetti squash noodles, this is a great recipe and tips on how to make them with a more “noodle” like texture.
Alright let’s talk pizza and the “ca-chunk-a-chunk”….a good pizza dough recipe is a good start, the right flour is key, a pizza stone, a pizza peel and then you need a ca-chunk-a-chunk cutter, some know it as a mezzaluna cutter.
When I am looking for cooking inspiration I do a few things…I dive into my cookbook collection and just pick one, go through it with some post it notes and pick out at least one or two from a few books. Right now I am OBSESSED with Coconut and Sambal Cookbook from Lara Lee, like CAN’T GET ENOUGH of this cookbook. Highly recommend picking it up. I also love Padma’s cookbook, Tangy, Tart, Hot and Sweet. And I also use this cookbook, this one and this one from Skinnytaste very often as well. I also love doing the rounds on my regular food blogs I look at, Food52, NY Times Cooking, Food and Wine, Skinnytaste, Spoonforkbacon…I can keep going.
Shari, Steve and I love the following recipes and highly recommend you try them!
Here’s a couple of Taco Recipes:
Some cooking tips:
When it comes to following rules and recipes, Steve is a great rule follower. And when it comes to flour use the right flour for the right recipe. Not Wondra.
Also Shari says, to get the whole tomato in a can for all your tomato needs and chop or crush them yourself. They have better flavor.
Speaking of flavor…FRESH BAY LEAVES PEOPLE!!! Use Fresh bay leaves. It makes a huge difference and I personally think they add a lot of flavor.
Shari feels like that a person can never have enough lemons in their household so stock up!
Shari also feels like that when tomatoes are in season EAT THEM ALL in everything you can!\
Get yourself a dumpling rolling pin, just because…it’s the best! And if you are going to dive into the bao bun craze (Which you should) grab yourself a bamboo steamer too!
And you should also make this…
When cooking mushrooms, LEAVE THEM ALONE in the pan and don’t season them until the end. And clean them with a wet paper towel verse under the sink.
When it comes to cast iron pans, I really like the Le Creuset Cast-iron skillets. I know they are a little more expensive and I am sure there are other great ones out there. But I love this one! It comes pre-seasoned and all you have to do is take care of it. I use this scrub brush, water and coarse salt and then REALLY let it dry good. DONE! Steve highly recommends NOT to buy a cheap one, especially from Amazon.
Birria Taco….This wasn’t a fan favorite for Shari and Steve but I LOVED them! This recipe from Gimme Some Oven was such a huge hit in our house that it will be in a monthly rotation for sure!! I say make them! Get some good oaxaca cheese, really good tortillas and just follow the recipe.
Steve’s Fun Facts:
The Green, Yellow and Red Bell Pepper are all the same pepper just picked at different times.
The white button, the crimini and portobello mushroom are all the same mushroom as well. I know!? Google that…
Now go forth and cook some amazing food!!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
