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David Leite of Leite's Culinaria joins Harry in the studio. If you're not familiar with his site you should be. It's a great resource and has been on the internet since 1999. David grew up in Fall River MA the son of Portuguese immigrants from the Azores. While it isn't as widely known as other European cuisines, the food of Portugal it's diaspora shouldn't be overlooked. Tune in to hear more about David, his books and some great recipes! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Feast Yr Ears is powered by Simplecast.
Amanda and Jeremiah interview David Leite of the James Beard award-winning blog Leite's Culinaria. David takes us on his journey to self-acceptance while discussing his newest book Notes on a Banana. He also deep dives into the role baking has played in his life. He shares details of his book The New Portuguese Table, what it was like growing up Portuguese and some favorite recipes including milk mayonnaise and orange olive oil cake. Connect with David:Instagram: www.instagram.com/davidleite/Facebook: www.facebook.com/davidjosephleite/Twitter: twitter.com/davidleite Leite's Culinaria: leitesculinaria.com Orange Olive Oil Cake recipe: leitesculinaria.com/20321/recipes-p…e-oil-cake.html Hershey's Chocolate Cake recipe: leitesculinaria.com/84438/recipes-h…ake.html#recipe David's NY Times chocolate chip cookies: cooking.nytimes.com/recipes/1015819…te-chip-cookies Milk Mayonnaise recipe: leitesculinaria.com/32983/writings-…mayonnaise.html David's books on Amazon: www.amazon.com/David-Leite/e/B00…1538417987&sr=8-1 Amanda's chocolate chip cookie recipe: www.amandaefaber.com/blog/2018/8/7/…e-chip-cookies Connect with Amanda: Instagram:
In this episode we talk with the very accomplished food writer, David Leite of Leite's Culinaria! He has received three James Beard Awards for his writing as well as for Leite's Culinaria, and he has also received a PALCUS Leadership Award. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, and Men's Health. David has also been hosting episodes of the podcast, The Splendid Table! Follow David Leite on Google+ He published The New Portuguese Table almost 10 years ago, and is now working on his second book, a memoir. We talk with David about growing up Portuguese, how he began his culinary journey and how his love of being Portuguese came later in life. If you haven't subscribed to his newsletter, you're missing out! Visit Leite's Culinaria at www.leitesculinaria.com.
SMOKED PICKLED POTATOES WITH ANCHOVY AIOLI RECIPEby David Leite, Leite's Culinaria Serves 4 to 6 INGREDIENTSFor the anchovy aioli 3 garlic cloves, minced 1 tablespoon Kosher salt 6 anchovy fillets, minced 2 teaspoons fresh lemon juice 2 large egg yolks, room temperature 1 cup extra-virgin olive oil, or 1/2 cup olive oil and 1/2 cup grapeseed oil For the smoked pickled potatoes 2 pounds small red new potatoes, 1 to 1 1/2 in diameter, scrubbed and rinsed Sea salt 4 cups malt vinegar Peanut oil, for frying Sea salt and freshly ground black pepper, to taste DIRECTIONS1. Dust the garlic with a bit of salt and, using the flat side of your knife’s blade, rub the salt back and forth into the garlic to make a paste. 2. Add the garlic, anchovies, lemon juice, and egg yolks to a medium bowl. Whisk to combine. 3. Slowly drizzle a few drops of the oil into the bowl while whisking vigorously until the mixture is smooth. Add the rest of the oil in a thin stream, all the while whisking until smooth and light yellow. Season with salt. 4. Add the potatoes to a large pot and add enough cold water to cover by 2 inches. Add the salt, cover, and bring to a boil over high heat. Reduce the heat to medium and cook gently until tender, 10 to 12 minutes. 5. Meanwhile, fill a large bowl with ice and water. When the potatoes are cooked, drain them and then add them the the ice water. Let them sit until cooled completely. 6. Drain the potatoes and prick each potato deeply with a toothpick or thin metal skewer numerous times all over. Pour the vinegar into a medium bowl and add in the potatoes. Cover the bowl with plastic wrap. Let the potatoes hang out on the counter in their pickling bath overnight or for at least 8 hours. 7. Following manufacturer’s instructions, set up your smoker, smoker box, charcoal grill, or gas grill for cold smoking using sawdust, chips, chunks, or Bradley bisquettes. You make a makeshift smoker by heating a cast iron skillet until very hot, placing it on your turned-off grill, adding wood chips, and closing the cover. 8. Smoke the potatoes, making sure to keep the temperature under 100°F (38°C), for 1 hour. Remove the potatoes from the smoker. You can refrigerate the potatoes for several hours or you can immediately fry them. 9. Pour enough peanut oil into a heavy pot so that it reaches a depth of 2 inches. Heat the oil to 375°F, using a deep-fry or candy thermometer to monitor the temperature. While the oil is heating, place the potatoes on a flat work surface and smash them with the palm of your hand just until they crack and split. 10. Fry the potatoes in batches, making sure the heat never goes below 350°F, until the potatoes are golden brown, 7 to 9 minutes. Transfer the potatoes to paper towels to drain and season with sea salt and pepper. Serve immediately with plenty of the aioli on the side.
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