The Joy of Cooking Podcast: A Casual Culinary Chat About Home Brew With Emma Christensen
Episode Overview In this engaging episode of The Joy of Cooking Podcast, released on January 29, 2025, hosts John Becker and his wife Megan Scott, alongside co-host Shannon Larson, delve into the versatile world of home brewing with special guest Emma Christensen. As the 4th generation steward of the iconic Joy of Cooking cookbook, John brings a rich culinary heritage, while Megan contributes her expertise as a food editor and co-author. Shannon, a passionate home cook and persimmon enthusiast, adds her unique perspective to the conversation. Together, they explore the intersection of home brewing and cooking, sharing personal anecdotes, favorite recipes, and practical tips for incorporating homemade brews into everyday meals.
1. Hosts’ Weekly Cooking Updates
Shannon Larson kicks off the episode at [02:20] by sharing her recent culinary adventures. She recounts a delightful night out in Astoria, Oregon, where she and her husband purchased fresh halibut from Belle Buoy in Seaside. Shannon prepared Allison Roman's halibut in a tomato sauce, highlighting how the fresh, light dish provided a refreshing contrast to the heavier winter meals they’d been enjoying. She notes the joy of using her garden’s abundant frozen tomatoes to create a "summery and balanced" meal ([02:33]).
Megan Scott follows at [01:30], humorously admitting to her ongoing struggles with making cocktails that please her husband, particularly her attempts at negronis. She shares a funny anecdote about their recent experience purchasing an aromatized wine called Capcor, which Megan describes as a "cross between vermouth" used in their cocktails. She proudly declares her preference for "unbalanced cocktails," likening her drink’s medicinal taste to personal flavor preferences ([02:17]).
Jon Becker contributes at [03:31], discussing his recent roasted chicken inspired by a conversation about parsnips. He details his method of preparing the chicken with vegetables and utilizing leftover schmaltz to create delicious fried croutons, dubbing it a "three fur" meal ([03:35]).
2. Guest Introduction: Emma Christensen
At [06:53], the hosts welcome Emma Christensen, the General Manager and Editor-in-Chief for Simply Recipes and Spruce Eats. Emma introduces herself as a dedicated professional in the food industry and an avid home brewer with several cookbooks on home brewing beer, hard kombucha, and cider. She humorously likens her role to being a "mother hen," overseeing her team and curating exciting food discussions ([07:19]).
Megan Scott affectionately describes Emma's nurturing energy, reminiscing about her own experience raising chickens and likening Emma's guidance to caring for chicks under a hen's wings ([08:22]).
3. Emma’s Recent Cooking and Projects
Emma Christensen shares her recent culinary endeavors at [09:34]. Having indulged in hearty holiday meals like ribs and mac and cheese, she focused on utilizing leftovers creatively. Emma recounts making a rib pizza with barbecue sauce, roasted red peppers, red onions, and mozzarella, enhanced with a surprising addition of brown mustard for an extra kick ([09:57]). She candidly admits to sometimes finding home brewing more enjoyable when it's directly consumed rather than used in recipes, though she remains open to culinary experimentation ([34:00]).
Emma also discusses her upcoming book, Hard Seltzer Iced Tea, Kombucha and Cider, set to release in April. The book is structured into four sections, each dedicated to a different beverage, starting with basic recipes and progressing to more complex concoctions like Yuzu plum hard seltzer and gin and tonic hard seltzer ([20:36]).
4. Tasting Segment: Cooking with Homebrew
The episode features a delightful tasting segment centered on "cooking with homebrew." Megan Scott presents her favorite snack: chili sumac pomegranate nuts from Nick Sharma's cookbook, Season. She explains the use of sumac—a tart, lemony spice made from dried red berries—and black salt (kala namak), a sulfury salt that adds a savory depth to the nuts ([13:48]).
Jon Becker enthusiastically suggests creating chaat masala, a popular Indian spice blend, to complement the flavors. The hosts also bring out a jar of homemade pickles made by a previous guest's mother, praising their unique taste and aesthetic appeal ([14:07]).
Notable Quote:
Emma Christensen ([16:02]): "There’s something about the warts on warty cucumbers. It’s like they bring the flavor."
5. Listener Q&A: Cooking with Home Brew Beer
The hosts address a listener's question about using homebrewed beer in recipes: "My brother gifts me his homebrew every year. I am not a big beer drinker. Any good recipes that call for homebrew?" ([33:56]).
Emma Christensen provides insightful advice, recommending darker, less hoppy beers like brown ales, stouts, and porters for cooking. She suggests using hoppy beers such as IPAs in marinades or as finishing touches rather than cooking bases to avoid overpowering bitterness ([34:03]).
Megan Scott adds that dark beers are excellent in baking, particularly in recipes like stout chocolate cake and beer cheese bread, while Jon Becker shares his favorite Joy of Cooking recipe, Rock Castle Chili, which incorporates dark lager beer for a rich, smoky flavor ([35:19], [37:03]).
Notable Quote:
Emma Christensen ([34:00]): "If you want to use it in recipes, it depends on what kind of beer it is. Darker ales are a lot easier to cook with."
6. Meal Planning and Future Cooking Plans
Shannon Larson expresses her enthusiasm for meal planning, inspired by Megan Scott's approach. They discuss the importance of having a structured meal plan to reduce daily stress and make use of available ingredients efficiently. Emma Christensen shares her intention to try new recipes like coconut miso salmon curry and revisit the Rock Castle Chili ([43:34], [43:39]).
Megan Scott and Jon Becker discuss personal meal planning strategies, emphasizing flexibility and creativity in the kitchen. They also touch upon the challenges and joys of teaching fresh pasta making and experimenting with various fermentation projects ([19:54], [25:07]).
Notable Quote:
Shannon Larson ([43:34]): "I'm on a quest to learn how to cook salmon. It feels like my Achilles heel."
7. Conclusion and Upcoming Episode Teasers
As the episode wraps up, the hosts encourage listeners to leave reviews, follow them on Instagram @thejoyofcooking, and participate in future episodes by sending in questions or sharing their kitchen joys. They tease the next episode's theme on cooking with olives, promising a wealth of recipes and tips ([41:08], [45:20]).
Emma Christensen reminds listeners to preorder her upcoming book to explore the art of home brewing further ([33:21]).
Notable Quote:
Emma Christensen ([33:26]): "If you ever need something just a little acidic on your pizza, mustard, give it a try. You heard it here first."
Key Takeaways:
- Home Brewing in Cooking: Dark, non-hoppy beers enhance the depth of dishes like chili and stews, while hoppy beers are best used in marinades or as flavor accents.
- Creative Use of Leftovers: Innovative recipes such as rib pizza showcase how leftovers can be transformed into delightful meals.
- Meal Planning Importance: Structured meal plans can alleviate daily cooking stress and ensure efficient use of ingredients.
- Upcoming Resources: Emma Christensen's forthcoming book offers comprehensive guides on making hard seltzer, iced tea, kombucha, and cider at home.
This episode is a treasure trove for home cooks and home brewers alike, offering practical advice, mouth-watering recipes, and inspirational stories that continue the Joy of Cooking legacy.