The Joy of Cooking Podcast: Episode Summary

Episode Title: A Casual Culinary Chat About Celeriac Root With Laurel Randolph
Release Date: January 15, 2025
Guest: Laurel Randolph, Senior Editor at Simply Recipes and Cookbook Author

Introduction

The episode kicks off with Shannon Larson welcoming listeners to The Joy of Cooking Podcast. She sets the stage for a week filled with recipe discussions, kitchen stories, and culinary adventures. The co-hosts—Megan Scott and Jon Becker—introduce themselves, sharing personal anecdotes that highlight their passion for cooking and their roles in maintaining the legacy of The Joy of Cooking.

Notable Quote:
Shannon Larson [00:39]:

"We're glad you've joined us at the table today."

Guest Introduction: Laurel Randolph

Megan Scott introduces the episode's guest, Laurel Randolph, a senior editor at Simply Recipes and an accomplished cookbook author. Laurel shares her extensive background in food writing, including her contributions to prominent culinary publications and her five published cookbooks.

Notable Quote:
Laurel Randolph [05:40]:

"I'm in charge of the recipes, but over the years, I've been a freelance writer and freelance editor. I've written for Kitchen Food 52, Serious Eats, Simply Recipes, the Spruce Eats... and I've written five cookbooks."

Exploring Laurel's Cookbooks: The Simpsons and It's Always Sunny in Philadelphia

The conversation delves into Laurel's unique niche of creating cookbooks based on popular television shows. Despite Megan's admission of never having watched The Simpsons or It's Always Sunny in Philadelphia, Laurel explains her inspiration and process for translating the shows' culinary elements into tangible recipes.

Notable Quotes:
Laurel Randolph [06:52]:

"I never thought I'd write cookbooks for Shows or properties or anything. But I just love the Simpsons so much, and there's so much food in it."

Shannon Larson [10:35]:

"Laurel, I have to ask, do you have a favorite Simpsons character?"

Laurel Randolph [10:39]:

"I really love Mr. Burns. He's like the villain of the entire show, but I think he's hilarious."

Celery Root (Celeriac) Discussion

Transitioning to the episode's theme, the hosts and Laurel engage in an in-depth discussion about celery root, also known as celeriac. They explore various culinary uses, share personal experiences, and offer tips for incorporating this versatile root vegetable into everyday cooking.

Notable Quotes:
Megan Scott [15:45]:

"We're gonna move into our tasting segment this week. Our theme for the episode is celery root, also known as celeriac, which I super don't like that word."

Jon Becker [16:13]:

"For root vegetable chips in particular, I found that a lower frying temperature of around 300 degrees is actually ideal."

Shannon Larson [35:31]:

"You're not going to have the same texture as celery. So that is a big thing."

Tasting Segment: Celery Root Chips

Jon Becker demonstrates his recipe for celery root chips, showcasing a technique that results in delicate, flavorful snacks. The segment highlights the importance of frying temperature and seasoning to achieve the perfect texture and taste.

Notable Quotes:
Shannon Larson [16:10]:

"John made celery root chips. They're deep-fried, but they're very thin and very delicate."

Jon Becker [16:13]:

"Frying is actually a dehydrating step. If you think about it like that, you're just trying to get as much water out of them as possible."

Listener Q&A: Addressing Celery Root Concerns

The hosts address a listener's question about making celery root more palatable for those who dislike the taste of celery. Jon, Megan, and Shannon provide practical solutions, suggesting ways to incorporate celery root into dishes where its flavor is moderated or complemented by other ingredients.

Notable Quotes:
Jon Becker [33:14]:

"Handing them off is probably what you should do if you don't like the taste."

Megan Scott [34:05]:

"The celery root will absorb the braising liquid a bit and taste more like all the other things you put into the stew."

Special Segment: Winter Cooking and Seasonal Ingredients

Laurel shares insights into the challenges of sourcing seasonal ingredients out of their typical harvest periods. She recounts her adventures in procuring uncommon ingredients like calamansi, emphasizing the dedication required to perfect recipes that rely on specific flavors.

Notable Quote:
Laurel Randolph [13:18]:

"Trying to get figs outside of fig season is impossible. So there's a lot of calling really random grocery stores."

Personal Culinary Stories and Favorites

The conversation shifts to personal anecdotes, with each host sharing their favorite recipes and cooking experiences. Laurel talks about her admiration for pistachio-based desserts, reflecting on her time in Paris and the memories tied to specific flavors and dishes.

Notable Quotes:
Megan Scott [28:15]:

"I think you're supposed to position the vegetable, like the cucumber and the fish inside the partially set gelatin so that when you unmold it, it looks cool."

Shannon Larson [29:16]:

"Pistachio nut. It takes the cake for me."

Thanksgiving Plans and Recipes

As the episode progresses towards the holiday season, the hosts discuss their Thanksgiving preparations. Megan outlines her pie-making plans, Jon shares his role in smoking turkey breasts, and Shannon talks about her new hosting experience, emphasizing the inclusion of vibrant side dishes to enhance the festive table.

Notable Quotes:
Megan Scott [43:15]:

"I'm gonna make two pies. I'm gonna do a sweet potato pie. I'm team sweet potato."

Shannon Larson [41:58]:

"We're hosting for the first time in our new house. My sister, brother-in-law, and two nephews are coming down."

Conclusion and Teasers for Next Episode

The episode wraps up with final thoughts and a preview of the next week's topic, which will focus on crowd-pleasing main course recipes. The hosts encourage listeners to engage by submitting their questions and sharing their culinary joys.

Notable Quotes:
Megan Scott [46:00]:

"Thanks for listening to the Joy of Cooking podcast. Show some love by leaving us a review on Apple Podcasts and iTunes."

Key Takeaways

• Laurel Randolph's Journey: Laurel’s exploration into creating cookbooks based on beloved TV shows showcases the fusion of pop culture and culinary arts. Her work on The Simpsons and It's Always Sunny in Philadelphia cookbooks highlights her ability to translate fictional foods into real, delicious recipes.

• Celery Root Versatility: The detailed discussion on celery root underscores its versatility in the kitchen. From deep-fried chips to incorporation in stews and salads, celery root can adapt to various culinary applications, offering both flavor and texture benefits.

• Seasonal Cooking Challenges: Laurel’s experiences in sourcing out-of-season ingredients shed light on the dedication required for seasonal cooking, emphasizing the importance of adaptability and creativity in recipe development.

• Personal Connections to Food: The hosts and Laurel share personal stories that illustrate the intimate relationship between food and memory, underscoring how specific ingredients and recipes can evoke cherished moments and traditions.

• Thanksgiving Preparations: The conversation around Thanksgiving preparations provides listeners with practical ideas and inspiration for their own holiday cooking, emphasizing the balance between traditional dishes and personal culinary expressions.

Stay Connected:
For more recipes and culinary inspiration, follow Laurel Randolph on Instagram @joyofcookingmillhouse and visit Simply Recipes.

Listener Engagement:
Have a question, hope, or joy to share from your kitchen? Call the podcast hotline at 503-395-8858 or send a text to be featured in future episodes.

Thank you to our dedicated team at The Joy of Creation Production House: Kayleen Beach, Haley Bowers, Sarah Marshall, and Dirk Marshall.