{"id":347126,"date":"2025-12-16T16:48:03","date_gmt":"2025-12-16T16:48:03","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/old-bay-leaves-new-bae-arrives-home-cooking\/"},"modified":"2025-12-16T16:48:03","modified_gmt":"2025-12-16T16:48:03","slug":"old-bay-leaves-new-bae-arrives-home-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=347126","title":{"rendered":"Old Bay Leaves, New Bae Arrives \u2014 Home Cooking"},"content":{"rendered":"


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We\u2019re back for a third batch of episodes! Samin and Hrishi help a listener who is over-encumbered by a number of cucumbers, and Chef Detective fills in the missing pieces from a family recipe for pull-apart bread.<\/p>\n

For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n

Food ideas discussed in this episode:<\/strong><\/p>\n

Feeding America
<\/strong>Learn more about Feeding America\u2019s mission to feed the hungry and find your local food bank here<\/a>.<\/p>\n

Broccoli chickpea salad
<\/strong>Roast broccoli until caramelized. Heat olive oil in a pan and add tomatoes; cook until saucy. Add cooked chickpeas, garlic, and Calabrian chili paste. Add the roasted broccoli and more oil to taste. Finish with chopped parsley and a squeeze of lemon. Eat over toasted bread.<\/p>\n

Seafood boil
<\/strong>Boil a large pot of water with a generous amount of Old Bay seasoning. Boil blue crab, sausage, corn, potatoes until cooked. Eat with cornbread.\u00a0 Here\u2019s a (Cajun, not Maryland!!) recipe Samin wrote for a column a couple years ago<\/span><\/a>–you can switch out the spices for Old Bay if you like!<\/p>\n

Make your own soup lunch
<\/strong>Prepare a variety of ingredients ahead of time: small cut-up veggies, frozen peas, pasta. Heat broth or bouillon. Add whatever ingredients you like. You can also add an egg: poached in the broth, egg-drop style, or stracciatella style where you whisk the egg with Parmesan cheese before adding it to the soup.\u00a0<\/p>\n

Improve your ramen
<\/strong>Add an egg to the ramen. Melt American cheese on top. Add cooked rice.<\/p>\n

Freezer pizza
<\/strong>Make a large sheet pan pizza. Parbake it, then cut it up into pieces and freeze it. Reheat in the toaster oven or microwave for. Or try the amazing King Arthur Crispy Cheesy Pan Pizza<\/span><\/a>.\u00a0<\/p>\n

Quick lunch pizza
<\/strong>Spread tomato sauce on French bread, English muffin, pita or tortilla. Put cheese on top and heat in the toaster oven.\u00a0<\/p>\n

Quick lunch rice
<\/strong>In the morning, prepare brown rice in the rice cooker and set to keep warm until lunch time. At lunchtime, add whatever leftovers like: shredded meats, cheeses, beans, or cooked veggies. Flavor with any spices or condiments you think compliment your choices.<\/p>\n

Michelle Polzine\u2019s Russian honey cake
<\/strong>If you\u2019re feeling like a masochist and are up for a wonderful weekend project, try making it!\u00a0<\/span><\/a><\/p>\n

Michelle Polzine\u2019s cheesecake
<\/strong>Featured in her book, Baking at the 20th Century Cafe<\/span><\/a><\/p>\n

Lori and Nancy\u2019s Sour Cream Glaze
<\/strong>Make your favorite cheesecake, then stir together 2 cups sour cream and \u00bc cup sugar.\u00a0 Let the cake cool for 10 minutes, then evenly spread the topping over the surface.\u00a0 Return the cake to the oven for 10 to 15 minutes at 425\u00b0F to set the glaze.\u00a0 It will be shiny and perfect and add a delightful tang!<\/p>\n

Flo Braker\u2019s buttermilk cake, but make it funfetti
<\/strong>Here\u2019s the best yellow cake ever, according to Samin.<\/span><\/a>\u00a0 And here are some great tips on making your own funfetti.\u00a0<\/span><\/a><\/p>\n

Cucumber sandwiches
<\/strong>Cucumber, cream cheese and dill on buttered white bread (preferably thinly sliced) with the crust cut off.<\/p>\n

Hrishi\u2019s Raita
<\/strong>Yogurt, cucumber, tomatoes, red onion, a pinch of ground cumin, and a pinch of salt.\u00a0<\/p>\n

Mast-o khiar
<\/strong>Yogurt, cucumbers with the seeds removed and water squeezed out, herbs, and extra add-ins like garlic, raisins, toasted walnuts or rose petals. Here\u2019s Samin\u2019s recipe.\u00a0<\/span><\/a><\/p>\n

Cucumber lemonade
<\/strong>Save the cucumber water from making mast-o-khiar. Mix with lemon juice and fizzy water; sweeten to taste. Or, try this recipe.<\/span><\/a><\/p>\n

Chilled cucumber yogurt soup
<\/strong>Here\u2019s one version that looks good!<\/span><\/a> And here\u2019s another!<\/span><\/a>\u00a0<\/p>\n

Cucumber gazpacho
<\/strong>Make gazpacho with cucumbers, then choose a flavor direction. Vietnamese could include rice vinegar and cilantro and chilies. Mexican could have lime, poblano chili and sour cream or queso<\/span><\/a>. Middle Eastern could include tahini<\/span><\/a>. You could also make a traditional gazpacho but increase the ratio of cucumbers to tomatoes.\u00a0<\/p>\n

Sekanjabin with cucumber
<\/strong>Make sekanjabin<\/span><\/a>, a vinegar sugar syrup. Put a whole bunch of cold grated cucumber in your glass and add sekanjabin, ice, and cold water.<\/p>\n

Caramelized onions
<\/strong>Thinly slice at least four onions. Warm a pan and heat a mixture of butter and olive oil in a pan. It should be just hot enough that the butter starts to sizzle and the onions sizzle once they go in the pan. Brown gently for a minimum of 25 minutes, ideally longer, stirring frequently. Add salt early in the process. Once the onions have finished caramelizing, add a very small amount of red wine vinegar and adjust seasoning with salt. Here\u2019s more from Samin on caramelizing onions and making an onion tart.\u00a0<\/span><\/a><\/p>\n

Pissaladiere
<\/strong>You can use your caramelized onions to make this Proven\u00e7al caramelized onion pizza<\/span><\/a> (or tart).\u00a0 Or, try it with Samin\u2019s focaccia recipe<\/span><\/a>. Or on Samin\u2019s no-fail tart dough<\/span><\/a> (it\u2019s actually her best friend Aaron\u2019s recipe).\u00a0\u00a0<\/p>\n

Peanut butter miso cookies
<\/strong>Try Krysten\u2019s cookies!\u00a0<\/span><\/a><\/p>\n

Morgan\u2019s grandmother\u2019s pull-apart bread
<\/strong>Here\u2019s the recipe<\/span><\/a> Laurie Ellen reverse engineered from Morgan\u2019s grandma\u2019s recipe card!\u00a0<\/p>\n

Crushed tortilla topping
<\/strong>Those crumbly bits of chips in the bottom of the bag are good on eggs, and beans, and other things!\u00a0 Or, try this: Cool Ranch Dorito Baked Tilapia<\/span><\/a>!!!\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

We\u2019re back for a third batch of episodes! Samin and Hrishi help a listener who is over-encumbered by a number of cucumbers, and Chef Detective fills in the missing pieces from a family recipe for pull-apart bread. For a transcript of this episode,\u00a0click here. Food ideas discussed in this episode: Feeding AmericaLearn more about Feeding […]<\/p>\n","protected":false},"author":1,"featured_media":347127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[31787,159150,5140,1643,1159,8605],"dealstore":[],"offerexpiration":[],"class_list":["post-347126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-arrives","tag-bae","tag-bay","tag-cooking","tag-home","tag-leaves"],"yoast_head":"\nOld Bay Leaves, New Bae Arrives \u2014 Home Cooking - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=347126\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Old Bay Leaves, New Bae Arrives \u2014 Home Cooking - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"We\u2019re back for a third batch of episodes! 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