Manage episode 221480370 series 2372477
Food videos are having a moment. If your social media feed looks anything like ours, you’ve see your share of cooking videos. We tooled around a bit and found three recipes that are worth watching and cooking. From a celebration feast like Pig in a Pumpkin, to weeknight dinner with Pad See Ew, or a brunch with Sheet Pan Shakshuka Toast, we were excited to share these recipes with you.
Imagine pulling a whole, beautifully burnished pumpkin out of the oven. Then picture it stuffed with savory pork shoulder, braised in apple cider. Make this recipe for guest you’d like impress. It’s sure to be a showstopper.
We liked the instructions in the videos, which were very clear. Keep in mind, watching the video in this case is necessary. We found the written recipe lacked some details.
Make sure to use a sugar pumpkin, not a carving pumpkin. We’ve found that grocery stores usually have them clearly labeled. A carving pumpkin will not taste good, likely leak water, and have a stringy texture.
We had a difficult time finding a sugar pumpkin big enough to fit all the pork shoulder. Either scale down with less meat or do two pumpkins. Adjust cooking time accordingly.
Pad See Ew: Martha Stewart
Change up your everyday stir fry with this recipe. The sweet/salty flavors worked will with the beef, broccolini, and rice noodles. A delicious dish easy and quick enough for a busy weeknight.
Prep your ingredients ahead of time. The cooking goes quickly.
Sweet soy sauce may be hard to find. Either order it online or substitute a couple tablespoons of molasses and a couple tablespoons of water.
We used either broccoli or broccolini successfully.
Shakshuka is one of our favorite brunch dishes- savory tomato sauce, eggs, a little spice. What’s not to love? This sheet pan version makes enough for a crowd, plus toast! Make this and brunch is set. (Although we wouldn’t complain if you made some mimosas…)
If you aren’t cooking for a crowd, you can make the sauce and only toast as many slices of bread as people. Top however many slices you need and put the rest of the sauce in the fridge. It will keep for at least 3-4 days. Breakfast is set for the week.
Use a sturdy bread for this recipe. We found it toasted better and held up to the eggs.
We loved connecting with other food podcasts. Thanks to Local Mouthful for the mention. Check them out!
In the Listener’s Corner
A helpful listener had a great suggestion for making stuffed peppers more palatable for little ones. They turn it into a casserole with a layer of chopped peppers on the bottom and the filling on top. Bake and watch it get devoured!
A few people had great riffs on the Cranberry Relish from last episode. Jesy had a version with pears and horseradish. Dorothy had a recipe that included orange and ginger. Head over to our Facebook Group to find the directions! If you haven’t joined the group yet, just ask. We’d love to have you.
Kate had a frozen banana emergency. Kim helped out with a Banana Bread Cookie that was super soft and super delicious.
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