This Week's Episode
Hosted by Lynne Rossetto Kasper
Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.
From Jewish food authority and writer Matthew Goodman
Ingredients
Makes about 3 dozen macaroons
Instructions
1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
2. Grind the almonds in a food processor. Combine with sugar and coconut in a large bowl.
3. In a medium bowl, beat the egg whites to medium peaks. Gently fold into the almond mixture.
4. Drop by heaping teaspoonfuls onto the baking sheets, leaving at least 1 inch between macaroons. Bake until lightly browned, 15-20 minutes.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.
