Episode 6: I Scream, You Scream, Please Scream Inside Your Heart for Ice Cream (with Nadiya Hussain)
The wonderful Nadiya Hussain (@nadiyajhussain), Great British Bake-Off winner and host of Netflix’s “Nadiya’s Time to Eat,” joins us to tell us about her family’s chicken korma recipe. Samin melts Hrishi’s dreams of starting an ice cream parlor, and Hrishi mortifies Samin with a request for a new kind of email submission.
For a transcript of this episode, click here.
Food ideas discussed in this episode:
Chicken with cola and fish sauce [ link ]
Alice Waters’s mulberry ice cream [ link ]
The WhatsApp mango economy! [ link ]
Summertime salad with special salt
Use your special salts on simple summer salads, like tomatoes with mozzarella.
Fruit with meats and cheeses
Use ripe summer fruit to wrap in prosciutto or eat with other salty meats or cheeses.
Open-faced fruit and fromage blanc sandwich
Take a big piece of bread and grill it with olive oil, or toast it and brush it with olive oil. Optionally, rub a clove of garlic lightly on one side. Spread with a soft white cheese - fromage blanc, ricotta, cream cheese, etc. Slice ripe fruit on top. Add arugula with balsamic dressing if you want.
Tomato-peach salad
Toss ripe tomatoes and peaches with balsamic vinegar and olive oil and flaky salt. Optional add-ins: corn, basil, feta.
Watermelon feta salad
Watermelon, feta, and herbs.
Fruit salsa
Make salsa with parsley, shallots, vinegar, olive oil, and salt. Add cherries or peaches. Eat with grilled meat or corn.
Grilled fruit
Fruit must be ripe. Oil or butter it a little bit, then put it down on the grill. Don't move it because it's going to stick at first. Once it has formed a crust, you can move it and get an even browning on both sides.
Fig leaf roasted fruit
Line a dish with fig leaves and arrange whole or cut fruit on it with a dollop of butter or olive oil. Add a little bit of white wine. Roast the fruit until it is withered and reduced. Serve on a plate next to some meat, some salad, a big toast slathered with cheese, or an omelet.
Laurie Ellen Pellicano’s cheese crackers [ link ]
Frico and Seedy Frico
Heat the oven to 375°F. Cover two large baking sheets with parchment. Combine the cheese and spice. Make 2-tablespoon-sized piles of finely grated hard cheese (or cheese mixed with seeds, black pepper, and/or a pinch of cayenne) on parchment-lined baking sheets. Spread the piles cheese evenly with a fork, leaving 2 inches between each. Bake until the crisps just begin to color, 6 to 8 minutes. Don’t let them fully brown or the cheese will be bitter. Use a spatula to remove the crisps and immediately transfer to paper towels. When cooled, store the crisps in an airtight container for up to two days.
Nadiya Hussain’s chicken korma [ link ]
Illustration by Mamie Rheingold