The Joy of Cooking Podcast

Episode: We Are Joined At The Table With Heather Arndt Anderson: Inspired By Pie
Release Date: November 20, 2024
Host/Author: The Joy of Creation Production House

Introduction of Hosts

The episode kicks off with the familiar banter among the hosts:

• Shannon Larson [00:39]: Welcomes listeners and sets the stage for discussing recipes, stories, kitchen experiences, and current cooking endeavors.

• Megan Scott [01:00]: Introduces herself as the co-author of the 2019 edition of The Joy of Cooking, highlighting her role as a food editor and her signature cherry pie.

• Jon Becker [01:10]: Identifies himself as the 4th Generation Co-Author and steward of The Joy of Cooking, sharing his love for breakfast and dishwashing.

Notable Quote:
Jon Becker [01:23]: "But you're not that good at not sweating the small stuff, are you?"

Personal Cooking Activities

The hosts share their recent culinary activities, fostering a sense of camaraderie and relatability.

• Megan [01:36]: Discusses shelling cranberry beans, a nostalgic activity connected to her grandparents.

• Shannon [02:53]: Talks about managing meals amidst hurricane preparations, relying on freezer-friendly options like IKEA meatballs, homemade gravy, mashed potatoes, and raspberry jam.

• Jon [04:09]: Shares his experience attempting to make chile rellenos, detailing his process and encouraging others to try.

Notable Quotes:
Megan Scott [02:28]: "Shelling those beans is an activity I could do for hours and hours and hours, and I just find it so, so satisfying."
Jon Becker [04:09]: "I actually found a pretty good way that saved. I think I charred and steamed and peeled, like one of those chilies in, like, five minutes."

Guest Introduction: Heather Arndt Anderson [06:15]

The hosts warmly welcome Heather Arndt Anderson, an award-winning food writer and author of four culinary history books. Heather is recognized for her unique perspective on Oregon's culinary scene, her extensive recipe testing for The Joy of Cooking, and her Emmy-winning work.

Notable Quote:
Heather Arndt Anderson [07:08]: "Working on the Joy of Cooking feels like a much bigger accomplishment. I've always loved the book and yeah, it was just such an honor to be able to be part of its legacy in some way."

Cooking Adventures and Stories with Heather

Heather delves into her culinary journey, emphasizing her scientific approach to cooking, her love for experimenting with unfamiliar recipes, and her involvement in community culinary projects.

• Recipe Testing [07:50]: Megan appreciates Heather's methodical recipe testing, which focuses on improvement rather than mere critique.

• Culinary Experiments [08:17]: Heather discusses testing unconventional recipes like tripe and chocolate chess pie, highlighting her playful and experimental nature in the kitchen.

• Home Cooking Innovations [09:39]: Shares her creation of a Georgian-inspired leg of lamb dish, blending traditional spices with modern techniques.

Notable Quotes:
Heather [08:20]: "The tripe I never would have cooked. And I ended up offloading it to this friend of mine."

Heather [09:14]: "What has much of the same aromatic compounds are present in both species. It helped me think of, like, what would happen if I made kimchi out of ojasanta."

Discussion on Pie: Tasting, Recipes, Techniques [11:37]

The conversation shifts to the episode's central theme: pie. Megan introduces the segment by showcasing her homemade lemon chess pie, detailing its ingredients and unique characteristics.

• Lemon Chess Pie [12:18]: Megan describes her lemon chess pie, emphasizing its sunny color from lemon juice and zest, and its creamy texture.

• Understanding Chess Pie [12:47]: She elaborates on what defines a chess pie, mentioning the inclusion of cornmeal and sometimes vinegar, making it a versatile and pantry-friendly Southern classic.

Notable Quotes:
Megan Scott [12:50]: "A chess pie? It is not a custard pie in the traditional sense. It does have eggs, and it does have some dairy."

Heather [12:23]: "The lemon chess pie and the chocolate chess pie recipe are probably the two most common pies I make."

Tips and Tricks for Pie Making

The hosts exchange valuable insights and troubleshooting tips for perfecting pie creations.

• Pie Crust Challenges [14:38]: Megan discusses her struggles with a pie crust that leaks butter, attributing it to possible changes in butter brands.

• Mitigating Meringue Issues [31:16]: Megan explains the switch to Italian meringue in the 2019 edition of The Joy of Cooking, highlighting its benefits over traditional meringue, such as preventing weeping and ensuring egg safety.

Notable Quotes:
Megan Scott [14:38]: "I think I need to make more pie."
Heather [31:17]: "It's the thing about meringue pie is it's tragic. They just, like, ooze their sad little tears all over the place."

Gluten-Free Pie Crusts [36:06]

The discussion transitions to accommodating dietary restrictions with gluten-free pie crust alternatives. Megan outlines several options available in The Joy of Cooking, including meringue, crumb, nut, coconut, and cornflake crusts. Heather contributes innovative ideas, such as using shredded potato and egg for a savory crust or experimenting with beans and lentils for unique textures.

Notable Quotes:
Megan Scott [36:06]: "There's not a lot of information about gluten-free pie crusts in Joy, but we do have several alternative crusts."

Heather [38:28]: "I can use beans too, if you like had or like lentils, press them in and bake it."

Closing Remarks and Teasers for Next Episode [40:38]

As the episode wraps up, the hosts and Heather share their upcoming culinary plans, such as baking apple-related treats and experimenting with soups. They also invite listeners to engage by sharing their cooking stories and questions for future episodes.

• Heather's Upcoming Plans [41:35]: Plans to make baked apple cider donuts, apple fritters, or apple dumplings.

• Jon's Plans [42:15]: Intends to make smoked apple butter and continue testing The Joy of Cooking recipes.

• Shannon's Plans [42:40]: Excited to prepare a roasted poblano corn chowder, balancing summer and soup flavors.

Notable Quotes:
Megan Scott [35:28]: "I rely on a flour blend that you just buy rather than buying like six different flours and mixing them together."

Heather [39:43]: "I just think you can use a little bit of xanthan gum too, to help kind of stabilize."

Final Thoughts

The episode concludes with heartfelt thanks to Heather Arndt Anderson for her contributions and a reminder for listeners to leave reviews and follow the podcast on Instagram. The hosts express gratitude towards their production team, emphasizing the collaborative spirit that makes The Joy of Cooking Podcast a cherished resource for home cooks and culinary enthusiasts alike.

Notable Overall Quotes:

• Shannon Larson [12:47]: "What makes a chess pie a chess pie is the inclusion of a little cornmeal and vinegar."

• Jon Becker [31:32]: "You're sliding it onto the table, and the meringue just goes a little bit further."

• Heather Arndt Anderson [39:08]: "Wrapped in sticky rice."

This episode not only delves deep into the art and science of pie making but also celebrates the rich tapestry of personal and shared culinary experiences, embodying the true spirit of The Joy of Cooking.