Episode 10: Fronds with Benefits (with Jason Mantzoukas)
We’re joined by actor Jason Mantzoukas, one of our favorite people. He’s a novice in the kitchen who needs a little help getting comfortable with some cooking basics. Plus, we call up Hrishi’s dad, a.k.a. Sumesh Uncle the Food Scientist, for some information on his newest favorite gadget: an air fryer.
For a transcript of this episode, click here.
Food ideas discussed in this episode:
Salmon spread
Open a can of salmon--it works especially well with smoked salmon. Mix it, including the oil, into some cream cheese. It helps if the salmon is very, very special.
Steamed sweet potatoes with tahini butter
Here’s Carla Lalli Music’s recipe, and here’s Samin’s column about it.
Patra ni machhi (fish steamed in banana leaves)
Here’s Niloufer Ichaporia King’s recipe, and here’s Samin’s column about it.
Fattoush
Here’s Ottolenghi’s fattoush recipe, in case you want to give it a try.
Cauliflower steaks with zahter
And here are his cauliflower steaks with zahter (za’atar).
Ottolenghi’s roast chicken with sumac, za’atar and lemon
Ok clearly this is the Ottolenghi section of the episode: here is his roast chicken with sumac.
Papad
Step one, buy papad. Step two, put it in the microwave. Eat with chutneys. Here are some slightly more detailed instructions.
Cast Iron Skillet Seasoning
Here’s the video Samin was thinking about. You can also read here for more information.
Fennel slaw
Shave fennel and mix with shredded cabbage. Dress with your favorite slaw dressing. Here is a nice looking celery and fennel slaw, and here is a shaved fennel and pear salad (you could use apples instead), and here is another fennel slaw with cabbage that looks wonderful.
Roasted fennel
Slice off the tops of the fennel (where the bulb ends and the stalk begins). Cut the bulb in half crosswise through the base, then into wedges that are still held together at the bottom. Coat the wedges in olive oil and salt and, optionally, balsamic vinegar. Roast them at 400 degrees until they're almost burnt but not burnt (probably 25-30 minutes).
Rice bowl with vegetables
Cook vegetables in boiling, salted water until al dente. Serve over rice with beans and a favorite condiments and/or garnishes.
Pasta with parmesan and spinach
Make pasta. Make spinach. Combine and add parmesan.
Roasted kale, broccolini and chickpea salad
Here is Sarah Copeland’s recipe.
Chickpea and broccolini pasta
Drain a can of chickpeas, or cook chickpeas and drain them, saving the chickpea water. For greens, use broccoli raab, broccolini, broccoli, kale, or wild nettles. Make pasta. When the pasta has a few minutes left to cook, add the greens so that they will have just enough time in the boiling water to become al dente. Drain pasta and greens, reserving some of the water. Heat olive oil in a pan and sizzle chopped garlic and chili flakes. Add the chickpeas until they are heated, then add pasta and greens. Add a little chickpea water and a little pasta water to the pan and turn the heat to high. Smash a few chickpeas to make it creamier.
Shrimp Jenga
1. Make shrimp
2. Jenga the shrimp
Illustration by Mamie Rheingold