Podcasts about preheat

Dishing with Stephanie's Dish

Play Episode Listen Later Nov 8, 2025 4:25 Transcription Available

Cured and roasted salmon pate Cook time: 10 minutes Prep time: 20 minutes Serves: 6-8 1/4 side of salmon; de-boned with the skin on Salmon salt 100gm flaky seasalt 2 tbsp brown sugar Pate 200gm cream cheese 1/2 tbsp Dijon mustard 1 lemon 1 tbsp chopped fennel or dill 1 small red chili 3 tbsp sunflower oil Salt Serve with Lebanese flat breads Pickled cucumbers Start the night before by curing the side of salmon. Lay the salmon skin side down onto a rack and then place the rack into a tray to catch all the juices. Combine the salt and brown sugar and spread over the top of the salmon. It should be a nice thick layer. Cover with cling film and refrigerate overnight. Next morning, wash off any salt and pat dry. If you have a cold smoker, smoked for 4 hours at this point. Preheat your oven to 220*c. Lay the salmon skin side down onto a roasting tray and brush the top of the salmon with oil. Cook for 10 minutes, before checking. The salmon should be cooked just under. Remove from the grill and leave to rest. For the salmon pate Take the cooked salmon and put into a food processor with the cream cheese, Dijon mustard, lemon juice, chili, fennel and remaining oil. Blitz until smooth. Check seasoning. Serve with the flatbreads and pickled cucumbers. LISTEN ABOVESee omnystudio.com/listener for privacy information.

serve prep cook remove combine blitz salmon serves lay lebanese cured pate dijon pickled preheat mike van elzen listen abovesee roasted salmon

Baking a Gluten-Free Pumpkin Roll Cake for the First Time (It Almost Failed!)

Chilly Bakes Gluten-Free

Play Episode Listen Later Nov 7, 2025 3:21

Hi Bakers,My son and his girlfriend went to the Farmer's Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven't I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I'm not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it's so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don't use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch's RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby's preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling. Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible. Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.

amazon starting market press farmers mix failed cake remove combine plate pumpkin baking grease slice bake gluten free gently scrape whisk preheat

Laura Klynstra is the author and designer of The Homemade Pie Cookbook

Play Episode Listen Later Oct 31, 2025 26:46

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

What's Cooking with Namans - 10-31-25 - Cowboy Quiche

FM Talk 1065 Podcasts

Play Episode Listen Later Oct 31, 2025 3:42

Alec Naman from @Naman's Catering called us this morning and said, "Let's make a Quiche fit for a Cowboy this week. We can call this one a Cowboy Quiche!"

real cooking salt remove cowboy directions whip chop catering fry quiche preheat naman

Laura Klynstra is the author and designer of The Homemade Pie Cookbook

Makers of Minnesota

Play Episode Listen Later Oct 31, 2025 26:46

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

8am Hour - Preheat The Oven

The Dave Ryan Show

Play Episode Listen Later Oct 28, 2025 41:40 Transcription Available

We talk to Stephanie, who needs advice on how to deal with her boyfriend in the bedroom, hear your questions for Gary Spivey, and more!

oven preheat gary spivey

8am Hour - Preheat The Oven

The Dave Ryan Show

Play Episode Listen Later Oct 28, 2025 42:08

We talk to Stephanie, who needs advice on how to deal with her boyfriend in the bedroom, hear your questions for Gary Spivey, and more!

oven preheat gary spivey

8am Hour - Preheat The Oven

101.3 KDWB Clips

Play Episode Listen Later Oct 28, 2025 42:08

We talk to Stephanie, who needs advice on how to deal with her boyfriend in the bedroom, hear your questions for Gary Spivey, and more!

oven preheat gary spivey

Emily Maxson of @emilysfreshkitchen

Dishing with Stephanie's Dish

Play Episode Listen Later Oct 17, 2025 31:04

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Emily Maxson of @emilysfreshkitchen

Makers of Minnesota

Play Episode Listen Later Oct 17, 2025 31:04

Welcome to "Dishing with Stephanie's Dish." In this episode, Stephanie sits down with Emily Maxson—two time cookbook author, chef, and the creative mind behind @EmilysFreshKitchen. Emily shares her personal health journey, navigating Crohn's disease through diet and lifestyle changes, and how that experience fueled her passion for approachable, healthy, and delicious recipes for everyone. Her New Book, “Real Food Every Day” (ships October 21) is a follow up to “Emilys Fresh Kitchen.”With real talk about creating cookbooks, food photography, adapting to dietary needs, and the ups and downs of life as a food creator, this episode is for home cooks, entertainers, and anyone curious about the connections between food, health, and community. Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Emily mentioned two influential books in the Podcast from her food journey:"Breaking the Vicious Cycle" by Elaine Gottschall"Against All Grain" by Danielle WalkerEmily shared her recipe for Roasted Carrot and Miso Butter Soup from the “Real Food Every Day” cookbook that is available now for pre-order.Roasted Carrot and Miso Butter SoupGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 10 minutes COOK 60 minutes TOTAL 70 minutes SERVES 6Roasted Carrot and Miso Butter Soup is one of my favorite soups to make in the winter. It warms you up and is very satisfying. The recipe calls for simple ingredients that produce layers of flavor. The Miso butter adds another depth of flavor and is worth the extra step, but the soup is still delicious without it.To adapt for dairy-free and vegan, use miso butter made with vegan butter.INGREDIENTS:* 2 pounds carrots* 4 Tablespoons olive oil, divided* 2 cups diced yellow onion* 2 Tablespoons minced garlic* 2 Tablespoons grated ginger* 2 teaspoons sea salt* 1/4 teaspoon cayenne pepper* 7-8 cups vegetable broth* 2 Tablespoons fresh lime juice* 2 Tablespoons Miso ButterDIRECTIONS:1. Preheat the oven to 400 degrees.2. Scrub the carrots and cut them into large chunks, removing the tops.3. Place the carrots on a baking sheet lined with parchment paper.4. Coat the carrot pieces in 1 Tablespoon of olive oil.5. Roast the carrots for 45-60 minutes or until tender.6. Meanwhile, heat 3 Tablespoons of olive oil in a large pot over medium-high heat.7. Add the onions and cook until they are translucent, about 10 minutes.8. Add the garlic, ginger, salt and cayenne pepper and sauté for an additional 3 minutes.9. Add the roasted carrots and 7 cups of broth.10. Cook for an additional 2 minutes.11. Remove from heat and ladle into a blender.12. Blend the soup until smooth.13. Wipe out the pot and pour in the blended soup.14. Return the soup to the stove over medium heat, adding additional stock to achieve desired consistency.15. Whisk in the lime juice and miso butter.16. Adjust seasoning if needed and serve.17. Top with additional miso butter if desired.Miso ButterGluten-Free, Grain-Free (Adaptable for Dairy-Free and Vegan)PREP 5 minutes COOK 0 minutes TOTAL 5 minutes MAKES about 1/2 cupMiso Butter is made with only two ingredients:butter and miso paste. This compound butter is so versatile. You can add it to fish, chicken, steak, vegetables and potatoes. I add it to my roasted carrot soup on page_ and it adds another depth of flavor. Miso Butter is one of my favorite condiments to keep on hand.To adapt for dairy-free or vegan, use vegan butter.INGREDIENTS:* 8 Tablespoons butter, softened* 3 Tablespoons white miso pasteInstructions:Place the softened butter and miso paste in a small bowl.Using a hand blender or fork, cream the butter and miso paste together until smooth.Store covered in the refrigerator for up to 2 weeks.Transcript Episode Follows:Stephanie [00:00:00]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space. And today I'm talking with another Minnesota favorite, Emily Maxson. She is the author of Emily's Fresh Kitchen. And you have a second book coming out that is Emily's real food every day, similar to Emily's Fresh Kitchen, but more goodness, more healthy for you recipes. Emily Maxson, welcome to the show.Emily Maxson [00:00:31]:Thank you, Stephanie. Thanks so much for having me.Stephanie [00:00:34]:So when we first started talking, you had your first book, and you and I were on a similar publishing schedule. And that book, your book did super well, I think, of self published cookbooks because you worked with publisher, my friend Chris Olsen. I think that you sold, like, way more than a lot of cookbook authors do.Emily Maxson [00:00:57]:I did sell quite a few, and I'm very grateful for that. I had built a pretty good online community, and I think a lot of people resonated with my health story of healing through diet from Crohn's. So I think that helped with sales.Stephanie [00:01:13]:I think too, the thing about your book that I loved so much was you get a lot of diet books or health books that come across the way in the business that I'm in. But yours felt very much like a real cookbook, like real food, real approachable, a way that you could heal your gut and the way that you could eat healthier, but also with, like, regular foods, not with, like weird supplements. And also the recipes were just delicious. Like you could feed them to your whole family, not just be making separate things for yourself. Does that make sense?Emily Maxson [00:01:53]:Yeah. Well, yes. Thank you. That is a huge compliment because that is my goal with both books. Just to make healthier food that's very approachable, very easy, and just to taste good and that you don't know you're eating something that is gluten free or dairy free, and it tastes the same as a traditional version of that recipe.Stephanie [00:02:13]:So can you talk a little bit about your health, about your health journey, how book one started, and then obviously you had more to say with book two.Emily Maxson [00:02:23]:Yeah. So my health journey, I was in my late 20s and I was diagnosed with Crohn's disease through severe abdominal pain. Had thought they thought I had appendicitis. Was rushed into the hospital for surgery. They found out I had diseased intestines and removed part of my small and large intestine. Diagnosed with Crohn's disease. So I spent about 10 years in and out of the hospital on lots of different medications. And then I approached it differently through diet and lifestyle changes.Emily Maxson [00:02:57]:And learned about a diet called the specific carbohydrate diet. And that is a diet where you eliminate you, you eliminate disaccharides and polysaccharides. It gets to the chemical structure of food. So basically you can only have monosaccharid because they're the easiest to absorb in your intestines. So meat, fish, nuts, seeds, vegetables, fruit. No starches, no grains, no lactose. The only sugar I could have was honey or fruit. So I followed that.Emily Maxson [00:03:32]:The theory is if you follow that for one to two years, you can reset your gut. And that's what I did. And fortunately for me, I was able to totally reset it after 18 months of following really strict program. And then now I can eat things that weren't allowed then. Like I can go out and have pizza. And it's not, it doesn't upset me and, but I mostly try to cook the similarly to the way I was on that diet at home so that I can enjoy things in restaurants and have treats and things like that.Stephanie [00:04:07]:And so that someone could use your book to follow to try and heal their own guts, as it were.Emily Maxson [00:04:13]:Absolutely. I have a lot of recipes that follow that diet and they're all labeled if it's specific carbohydrate, if it's vegan, if it's grain free or paleo. And I also recommend the book if somebody wants to try to do that. The Specific Carbohydrate Diet by Elaine Gottschel. That is the book that got me started and she outlines everything.Stephanie [00:04:36]:Okay, I'll make sure to include that link in the show notes. One other way I think that your book has been helpful for me is when I'm entertaining and I have someone that's coming with a certain dietary restriction. It just, I don't know when more dietary restrictions became on my radar or in the zeitgeist. But you know, I've been entertaining a long time and now it's customary to ask people like do you have any dietary restrictions? And when you ask, people always do. And if I'm stumped or I don't know, like, oh, what can I do here? Like one time I had a cocktail party that I was having and we had a gluten free, a dairy free, a vegan, someone that was allergic to nuts. Like it was really a long exhausted list where I was like, oh my gosh, what's left to cook?Emily Maxson [00:05:32]:Yes, I can relate to that. It is it all. It seems like in every family or every friend group there's one or two people with dietary restrictions. And I don't know if it's just that we know more today or our food has changed or what. What it is, but that's definitely very common. So it is helpful to have something at your fingertips to look through and find something that would hopefully fit all those.Stephanie [00:05:59]:I think it's a combination almost of both. Like, we do know more about our food, and that's great. But also, you know, since the 70s, they've been putting a lot more processed food chemicals into our food. There's no, you know, it doesn't take a rocket scientist, I don't think, to like, correlate the rise of obesity and the rise of the packaged food industry and what people have been putting in our foods. And now you can see with Ozempic, you know, that 7 to 10% of the population are on GLP1 medications. And we're seeing that the packaged food industry is having to change again. And. And obviously recessionary thoughts, tariff pricing.Stephanie [00:06:42]:We're seeing product sizes shrink, too. It's interesting that I'm just. I've. I do a lot of work and hear a lot about restaurant culture because of the radio show that I do. And there's now like a whole subset of restaurants that are making like, mini versions of things so that people that are on medications and not eating as much can still enjoy coming to their restaurant and have something for them. It's so crazy how food becomes so fashionable and trendy.Emily Maxson [00:07:11]:I know that. I agree with you and I agree with the processed food and that impacting our health. And that's part of my second book, Real Food Every Day, where I talk about the difference between processed and unprocessed food. And, you know, it's great the. The things that we can do today, the. But we also are hurting a lot of our food, stripping it of nutrients and adding chemicals that are causing damage to our health, our microbiome and things.Stephanie [00:07:43]:I think too, one thing about your book that I really enjoyed and I'm a huge fan. Can you tell it also isn't hard, like, if you're not. I think sometimes if you're not a cook or you don't cook a lot, you feel like certain books are intimidating. Your book is very approachable, and that is something that was important to me with mine. Like, I'm not a fussy cook. I'm not a fancy cook. Your book feels really like I can make all the recipes in it. And it's not like weekend project cooking, which has its place you know, sometimes it's fun to do a recipe that takes two or three days and you're gonna have a special event, but for the most part when you're eating, you just like want something.Stephanie [00:08:25]:And the reason I think that people eat poorly is a lot of times due to convenience and just speed of our lives.Emily Maxson [00:08:32]:I agree. And that's why the majority of the recipes are very simple. Simple ingredients, easy to prepare. I joke that because I did go to culinary school, I am a chef, but I say I'm a chef turned home cook. I keep it nice and simple, focus on whole foods, real ingredients, and doesn't have to be complicated to make good.Stephanie [00:08:54]:Your food in the book is so beautiful. And you have a really close relationship with the person who photographs your books. And I'm assuming she's doing a lot of your edit, editing, video work too. Do you want to talk about Baylin a little bit?Emily Maxson [00:09:08]:Yes. Balin Fleming B Photography. She is phenomenal. I've worked with her for seven plus years now. She's just one of the most talented creatives I know. She takes all the beautiful photographs in both of the books. And when we've worked together, we have so much fun. She's great to collaborate with.Emily Maxson [00:09:32]:She has lots of great ideas and how to style the food. She always loves to hear the story behind the food and that just helps set the stage. Stage. We. I'm very grateful. It's been such a blessing in my life to have that relationship with her because as you know, Stephanie, writing your books, when you write a book, it's a very, it's a very lonely solo mission, other than maybe your husband's, your taste tester or your kids, but otherwise, you know, you're not working with a lot of other people on it. So to have a photographer who I have a close relationship with, who's really talented is great because I can bounce my ideas off of her and it doesn't feel so like such an isolating project.Stephanie [00:10:14]:You. I think that's a really good point. And I think that a lot of my extroverted activities, like I always look super busy and I always look like I'm doing a million things. And of course I am, but so is everybody else. Right? The, the actual process of making food and creating recipes and writing a substack and posting beautiful pictures, like, it's all very solitary and it is kind of lonely. And when you kind of do the entertaining piece, it feels like, oh, it's so nice to share that because a lot of times you're Just running from house to house trying to give them food to get it out of your kitchen.Emily Maxson [00:10:55]:Yes, yes, definitely. I agree.Stephanie [00:10:58]:When you think about this career, because it's a later in life career for you. Later in life career for me. Are you glad you landed on it? Has it been joyful?Emily Maxson [00:11:09]:Yes, definitely, it has been joyful. I, yes, I have really enjoyed it. There have been hard times, writer's block, lack of creativity, but it always comes again and I'm really enjoying it. It's so fun to have this new thing later in life because I think when you're younger, you think, these are the years I've got to get it all in and think of, you know, for me, I'm 55. That's old. Well, you know, it isn't. I don't feel old. And there's still so much more to do.Stephanie [00:11:41]:Yeah. What has been the thing you hate the most about this journey?Emily Maxson [00:11:46]:Oh, that's a great question. I think sometimes I have a hard time with the writing of the non recipe content or like, how to put. Put my thoughts into words. I have this information that I really want to share with and it's finding the right words to say it.Stephanie [00:12:08]:And it is like, if you think about a cookbook, the way that I think the best cookbooks work is there's a narrative, there's a through line. So if your through line is this health journey and starts with health, then, you know, how do you make that not boring? How do you turn that into a story? How do you make that feel personal to you but yet relatable to someone else? And then like, sometimes, let's just be honest, I'm staring at a recipe, I've made the recipe, I like the recipe, I like the pictures. It's all coming together. And then I have to write like a head note. Like, how many times can you say, you know, grandma's sugar cookies are the best sugar cookies in the world, made with real butter. And like, I just don't even have the words to get you excited about this thing. And then you have to still come up with it and then a story to go with it. And it can be just challenging to find the words.Emily Maxson [00:13:04]:I, I agree. That is my biggest struggle too. And like, how many times can I say simple to make, so delicious family and yeah, how, how can you reword that and how can you. Yeah, I know, I agree. I struggle with that as well.Stephanie [00:13:23]:When you think about the actual making of the recipes, like, how many times do you test each one and is it always the Same because for me it's not. Sometimes I'll make something once and be like, this is great, I love it. I know it's going to work. I make something like it all the time. Let's just be done.Emily Maxson [00:13:41]:Yeah, I have a handful of those. But then I get concerned like, oh no, this is, this is how I do it. I want to make sure that I've got it written out clearly for somebody else to do it because I'll have, I've had in the past, people say, when I'll make something, just somebody be over, well, tell me what you did with that and I'll send them the recipe. They'll be like, it didn't turn out like yours. So I want to make sure. So I would say I on average make a recipe three or four times. And it depends. There are a handful where I just do one like, oh my gosh, this is, this is spot on.Emily Maxson [00:14:20]:And it's simple enough. That you know, But a lot of them are things I make regularly at home anyway. So I am just cooking. Well just for my husband now or when my kids are home.Stephanie [00:14:32]:Right. When you, when you go back, like, have you had any recipes where there's been an error or like the way you wrote it isn't the way that someone else experience it and it's in the book and you're stuck and you're like, oh, oh, shoot.Emily Maxson [00:14:48]:I, I taught a cooking class at the Fox and Pantry, a holiday cooking class. And it was one of my newer recipes. And I did these molasses grain free molasses cookies for dessert. And I had baked them ahead of time to serve as dessert. I was demonstrating other recipes and then I gave the, the, the people in the class the recipes and I had a woman email me and say, I made your molasses cookies. And they didn't turn out at all like that. And I just panicked. And so I went to make them again.Emily Maxson [00:15:17]:I said, let me get into it, I will get back to you. And I made them. And I think I, I forget what it was off the top of my head, but I had one of the measurements incorrect. Like a third of a cup instead of two thirds or a quarter instead of three quarters. And so I was able to correct it and email her back like, so sorry, this is what the mistake was. I haven't found one in my book yet. There's always mistakes, but that was good. I'm glad that I got that corrected because that is in my new book.Emily Maxson [00:15:47]:So I'm glad that she tested it out.Stephanie [00:15:50]:It's funny, too, because I just cooked something from my first book that's now, I guess, three years old. And I'm at my cabin, and I had a bunch of tomatoes, and I was like, oh, I'm gonna make the tomato pie here. And I have a really bad oven at the cabin. It's a new stove, but it's just. It's beyond terrible. So I'm, like, looking at the instructions, and it says to cook it for 30 minutes. I ended up cooking something for 50 minutes. And I don't know, like, I think it's my terrible oven that's 75 degrees off.Stephanie [00:16:22]:But I was just like, oh, gosh, you know, I hope it isn't the recipe itself, because when I've made it at home, like, it worked fine. But also, like, that's weird, too, when you're calibrating different ovens or you're cooking different places or in stoves you're not familiar with, it's just like. That's why when you see, like, 20 to 25 minutes on a baking time, it used to bug me, but now I'm like, oh, I get why there's that range.Emily Maxson [00:16:47]:Yeah. I mean, it's bound to happen. You test the recipe multiple times. You have a. You have a copy editor. You proofread it multiple, multiple times. There's always. I've heard this from writers.Emily Maxson [00:16:58]:There's always going to be an error.Stephanie [00:17:00]:And there's like, my husband's a fiction writer, so there's always pages that there's a spelling error or a pronoun that's used incorrectly. So I guess that's just part of the. Part of the journey. So you have the cookbooks, have you, like, let's talk about the whole creator, Emily Maxson. Like, are you doing, like, substacks? Are you doing cooking clubs? Are you really leaning into all these other ways of monetizing your brand now that you are on your second book?Emily Maxson [00:17:31]:Current? I mean, I am not. I have my website and I post recipes there and tips and things there and social media, but I have not tapped into the substack or other things yet to generate revenue. I also help with our. We have a fireplace manufacturing company, and I do some work with my husband there, so I haven't had put as much time into that. But I. There are. There are products I'd like to recreate and do more with it, but I'm not yet. I have a few ideas, but.Stephanie [00:18:09]:Yeah, because I imagine with this health angle, like, there's ways to really get more into that and to help people on that journey, do nutritional or health coaching or, you know, meal plans if you're on specific type of restrictions or. I would imagine that there's a lot of gold to mine there, should you decide to. But do you feel pressured by that? Like, because, I mean, for a lot of us, this starts as a side hustle, and then it, like, becomes your thing. And, you know, groceries are expensive. It's not producing a lot of revenue. Usually people make money from books, but it's usually the second, third, and fourth books, not the first.Emily Maxson [00:18:53]:Fingers crossed on the second.Stephanie [00:18:56]:Yes.Emily Maxson [00:18:56]:But I know there is a little pressure because, honestly, I love creating recipes. I mean, I like that part of it, and I think the meal planning with dietary restrictions would be a good avenue for me. But, yeah, there is a little pressure for that. And with the other things going on in my life, sometimes I think, I don't know if I can do it, but if. Hopefully there'll be a window that will open up.Stephanie [00:19:23]:Are you a. Like, type A, where you're only going to do it if you can do it to the maximum degree of wanting to do it, or are you, like, more like me, where you'll do everything and it all might be just a little sloppy, but you'll just put as much work out there as you can.Emily Maxson [00:19:40]:I would say more type A. Yeah.Stephanie [00:19:42]:I. I wish I was more like that because I think I would be more refined in all the offerings that I have. But I get so excited about so many different things. I'm just like, oh, yeah, let's do this. Oh, yeah, let's do that.Emily Maxson [00:19:55]:But I love that about you. I love your approach. I love seeing you everywhere and all the things that you do and you're so casual about it, and just you. You produce good products, and people are like, yeah, I can do that. I think that's awesome, the way you approach it.Stephanie [00:20:10]:Thanks. Because I would say casual is how I showed up for the podcast today, because I'm at my cabin. I don't. My husband basically lives up here in the summertime, and I'm doing reverse commuting because of filming of the show. And I literally have, like, there's one day off a week that I have, and it's Sundays. And so, like, when I'm up here, like, okay, I have to do this podcast. I used to do audio only, and then everybody wanted video, so I'm like, okay, fine, I'm gonna video it, but I'm gonna have dirty hair, and I'm not Gonna put lipstick stick on. And it kind of just is what it is because I also want to live the quality of life that I want to live.Stephanie [00:20:49]:That feels good to me, and it's honest and it's authentic to a fault, probably because, you know, sometimes the dog will bark in the background, even when we're doing the TV show. Like, I don't know, and never say never. But that TV show that we do came sort of by accident, and it happens in my kitchen. It's my real life. My dog barks. My husband runs to the bathroom in the background. I don't know if I know how to do things any other way. I'm just not that good at being that polished, I guess.Emily Maxson [00:21:24]:I think people love real life. That's why, I mean, keeping it real. It's very approachable, and that's why reality TV is so popular. People want to see. Yeah. How people are really living and how people are doing and hear the dog bark in the background, because that's what's happening in their homes.Stephanie [00:21:42]:We can be real. The real cookbook writers of the Twin Cities. Wouldn't that be funny?Emily Maxson [00:21:47]:Yes. I love it.Stephanie [00:21:48]:Okay. Another weird thing that I discovered, and I'm curious if this for you. Like, I cook a lot. I just. I do. I cook a lot. I cook a lot for my family. I'm cooking for the shows.Stephanie [00:21:59]:I'm cooking for tv. I'm doing all this cooking, but I really have anxiety about cooking in front of people. And you would think that, like, TV would be people, but it's not. It's two camera people who are my friends now, and there's no anxiety about cooking in front of them. But, like, when I'm going, like, people want me to do cooking classes, and they want me to do all this cooking in front of them, and I'm realizing it really causes me a lot of stress, and I don't love it, and it doesn't give me joy. I have so much anxiety. I wake up in the middle of the night before the class, wondering. I don't.Stephanie [00:22:36]:I'm not a professionally trained cook. I'm not a chef. I didn't go to cooking school. So I feel like people are going to be looking to me for answers to things that I have no business giving. I have so much impostor syndrome around the actual cooking, and yet I have this whole life that's building up around this being a cook. Do you have any of that?Emily Maxson [00:22:58]:Definitely. I have the same thing. I don't. I get nervous. I get anxious about Cooking in front of people. Even when I'm on TV shows where it is just a couple cameras, I still am. I still get nervous, and I think it is that pressure. You want to give people the right information.Emily Maxson [00:23:16]:And I did go to culinary school. It was a long, long time ago, and I still have imposter syndrome. Like, what do I know? Yeah, but. But this is how I do it. And you share it with people and. But I do. I get that as well.Stephanie [00:23:30]:Yeah. And then people will be like, well, I know I have terrible knife skills. Do you have good knife skills?Emily Maxson [00:23:35]:I don't think so. I mean, I know what to do. I mean, sometimes I look at the pictures of my chopped up cilantro, and I'm like, ooh, a chef would look at that and say, that's not so good.Stephanie [00:23:45]:Yeah. And, like, you know when you're making, like, a mirepoix, and it's all like, my carrots are 16 different sizes instead of just, like, unifor and batons. Right. So I took. I actually took a class, and I did learn a lot, but I'm finding now that I'm not good at staying with it or practicing it because it requires, like, practice. Right. And if you were in a classroom setting or being judged on it, you would keep going. And now I'm just like, oh, I know I'm supposed to hold my hand this way, but I really got to get these carrots chopped.Emily Maxson [00:24:17]:Exactly. Yeah.Stephanie [00:24:19]:So it's kind of funny. Are there people that inspire you that are in the cookbook or the cooking space?Emily Maxson [00:24:27]:Oh, that's a great question. I mean, there's a lot of great cookbook authors out there.Stephanie [00:24:33]:You.Emily Maxson [00:24:33]:You're an excellent author. I love your book. I ordered your second one. I'm excited to get that. I mean, I remember early on, early in my culinary career, I just had so much respect for Jamie Oliver, the Naked Chef, because he was just so different than everybody else. And I still have a lot of respect for him. And he's put out a ton of.Stephanie [00:25:03]:And he's changing too, which I also love. Like, you know, he went from. He's just. He's evolved, I think, as a chef, and he's really gotten more to the space where I think he's feeling the most comfortable in his skin, too, in his own kitchen, cooking for his own family. He's a very rustic cook, actually, versus, like, when you see him doing more of the chefy things that he started with. I just. I really like him too, and I like how much he simplifies. Things.Emily Maxson [00:25:33]:Yeah, he's insanely talented, but he brings it down to our level and I appreciate that. It's, it's. He. He's very approachable and just real. So, yeah, I really like him a lot. He's good. And Danielle Walker, who wrote Against All Grain, she has, I don't know, maybe five books out now. She was.Emily Maxson [00:25:54]:Her first book, I remember getting that. And I had done the specific carbohydrate diet and was writing my own recipes and doing some blogging, and that was the first book that I was like, you know what? I could do this. And so I think she's been inspiring to me because a similar health journey and did it. And I was the one person who I was like, okay, I think I can do this.Stephanie [00:26:16]:So you know what would be cool? Not that you need more ideas, but I'm going to give you one because that's how I think it would. Like there. There's a woman, her name's Carolyn Chambers, and she's a cookbook writer and she's a family cook. We'll say, like, lots of variety. And the thing that she does that really resonates with people is she has all the substitutions in a recipe. So, like, she'll make a rice salad, but she'll give you all the different grains you could substitute for the rice. And if you can't have rice vinegar, there's the five other vinegars you could use. One thing that would be cool, that I would love to see is if you, like, took a recipe that you liked and you made it so that it could be healthier or in a way that more people could enjoy it.Stephanie [00:27:00]:So, like, my recipe book, for instance, is not at all diet, not at all. It's. It's whole, it's regular ingredients, it's not weird stuff. But, like, I think that could be a real interesting thing to follow for you.Emily Maxson [00:27:16]:I have done that with some recipes. Like in my Real food, every day, I have my strawberry shortcake recipe, which is grain free, which I loved growing up. My mom would make the Bisquick. Yes, Strawberry shortcakes, and I loved. It was the perfect balance of sweet and savory. It's a little salty. And so I wanted to re. I mean, that was a recipe I did multiple times to try to recreate that, so things like that.Emily Maxson [00:27:41]:But I love your idea. I could just cook through a book and try to do a version that would fit the different dietary guidelines.Stephanie [00:27:49]:Yeah. Or even just picking different recipes from different books and like filming that, like here's because when you have a cookbook that you like or when you're looking for inspiration, you probably pull out this recipe and you look at it and you think, oh, I have these six things. I don't have these three. You know, and especially I think about this because I'm at the cabin a lot, and I. It's 20 minutes to get to a store and a boat ride and a car ride, and it's complicated. So I will want to make something, but I'll have to really improvise a lot of times on the exact ingredients and figure out how I'm going to get it all to go. So I think that could be really interesting and also educational for people that are on a dietary journey, that maybe it's new for them and they do know some cooking, but they haven't cooked in the way that is maybe more helpful for them. Yeah, this is a weird thought, too, but I've been spending a lot of time at the cabin, and there's all these people that come and go and they bring all their groceries and then they leave.Stephanie [00:28:49]:And I keep looking at this refrigerator full of food, and I, I, I feel like, oh, I'm gonna have to make dinner here now for the rest of us that are left, but there's not, like, food you can eat. Like, it's so much like processed food and cheese spreads and salsas and condiments and breads that, like, there's just so much food that I actually wouldn't probably eat. And it's fascinating to me how people grocery shop.Emily Maxson [00:29:19]:Yeah. And I suppose too, if they're coming to your cabin as a guest, they're on vacation, so they're eating maybe more treats or processed foods that they eat on a regular basis. So it's their snacks and things like that.Stephanie [00:29:34]:Yes, that's like, what I'm left with. And I'm like, oh, okay, now I have to make a meal. It's a Sunday night. Which is why we make a lot of pizza, because we're using up all those dribs and drabs. And I hate to waste things. So, like, sometimes I have this horrible salsa that tastes like just a sugary mess. I'm like, what am I going to do with this? And I've got tons of vegetables in the garden. I was like, well, I could probably use a cup of it to make a soup.Stephanie [00:29:59]:And if I fortified it enough with vegetables and broth and it wouldn't be so terrible to have this sort of super sweet base. But yeah, that's my life.Emily Maxson [00:30:16]:I like your soup idea. That's a great way to use up the salsa.Stephanie [00:30:20]:All right, so where can people follow you? And how can they get the book?Emily Maxson [00:30:24]:Okay, my website, emily'sfreshkitchen.com the book is on Amazon. It will be in local stores. Five Swans, Gray and Excelsior. The Fox and Pantry, Golden Fig. Yes. So I love it.Stephanie [00:30:42]:Well, thanks for spending time with me. Emily and I will see you around. And maybe we'll do a taste bud episode together. You never know.Emily Maxson [00:30:49]:I'd love it. Thank you. Always good to see you.Stephanie [00:30:51]:Yeah, same. We'll talk soon. Thanks.Emily Maxson [00:30:54]:Bye. Bye.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Bacbeat presents Preheat #019

sound africa dj ministry soundcloud daddy crown amsterdam switzerland studio cor ibiza repost spotify playlist ece preheat rene amesz forward motion tasty lopez all

Play Episode Listen Later Oct 17, 2025 120:00

Bacbeat is a diverse house DJ who although in the early stages of his journey has already captivated crowds in London, Ibiza, Amsterdam, Switzerland and Africa. After recently playing in Studio 338 for Forward Motion and at Ministry of Sound for their 33rd birthday weekender, Bacbeat is commanding dance floors with growing popularity. ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

Mike van de Elzen: Onion tart-tatin with asparagus and fried haloumi

Play Episode Listen Later Oct 11, 2025 5:15 Transcription Available

Onion tart-tatin with asparagus and fried haloumi Cook time: 30 minutes Prep time: 30 minutes Serves: 6 1 batch short crust 2 small red onions, peeled and sliced into 1cm rings 2 tbsp grapeseed oil 1 tsp flaky salt freshly Ground black pepper 4 tbsp caster sugar 1 big hand asparagus 8 servings haloumi 1 cup flour 2 tbsp oil 10 sage leaves 1 fresh lemon Handful rocket leaves, to serve Preheat a oven to 180*C Place sugar in a small heavy-based frypan over high heat. Cook until sugar dissolves, then bring to the boil, stirring continuously. Let sugar bubble until it turns a light caramel colour, place the onions into a large circle leaving a 2-3cm gap around the edge. Cut the pastry sheet to the same size as the pan. Lay the pastry over the onion and press edges down so they touch the bottom of the pan. Place in oven and bake for 25 minutes. Bring a large pot of water to the boil and season heavily with salt, drop in the asparagus and count to 10. Remove from the water and drop into iced water. Remove when cold and drain. Set aside ready to serve. Clean and reheat a cast iron pan, add in the 2 tbsp of oil and then run the haloumi through the flour and then carefully lower into the pan, fry on a gentle heat until golden, then flip. Refresh with a good squeeze of lemon and add in the sage leaves before serving. Remove the tarts from the oven and quickly turn over onto a plate, garnish with the asparagus, haloumi and rocket leaves. LISTEN ABOVESee omnystudio.com/listener for privacy information.

lifestyle prep cook ground recipes remove refresh fried serves onion lay handful tart asparagus preheat mike van tatin elzen listen abovesee haloumi

Glamour Magic ￨ Autumn Rituals

Witchy Woman Walking

Play Episode Listen Later Oct 10, 2025 45:25

Have you ever given thought to the beauty rituals you participate in? Are these daily practices enjoyable to you? Or are they societal expectations that you've simply accepted as part of your life? What if we could define beauty for ourselves? To some, glamour magic involves changing your appearance so that others perceive you more favorably. However, glamour magic can also be used as a means to deepen your personal expression and how you see yourself. With a brisk walk, some steam, a little pumpkin spice, and a healthy dose of intention we can conjure up a bit of glamour magic on our own terms. As we crunch through the autumn leaves, imagine a life where you create your personal brand of beauty. What am I reading?The Lollipop Shoes The Girl with No Shadow by Joanne Harrishttps://bookshop.org/a/111301/9780061431630The Little Book of Cottagecore: Traditional Skills for a Simpler Life by Emily Kenthttps://bookshop.org/a/111301/9781507214633https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Cherry Lips by Garbage What's for dinner? Overnight Savory French ToastIngredients:6 large eggs2 cups milk1 tablespoon Dijon mustardSalt and pepper1 tablespoon olive oil Onion¼ cup chopped chives1 loaf French or Italian bread or Challah bread 6 ounces Gruyère cheese, shreddedTurkey bacon Instructions:Sauté onions in olive oil until golden brown. Set aside. Grease a shallow 1½-quart ceramic baking dish. In a medium bowl, whisk eggs, milk, mustard, ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper until well blended. Stir in half of the chives and uncooked chopped bacon. Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère.Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyère. Cover and refrigerate overnight.Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly.Let stand 10 minutes to set custard before serving. Sprinkle with remaining chives.Blackberry Hot ChocolateIngredients:2 cups milk1/4 cup dark chocolate chips1/2 cup fresh blackberries, pureed1/2 teaspoon vanilla extractWhipped cream and blackberries for garnishInstructions:Purée blackberries in blender or food processor. Pour the puree through a fine-mesh strainer to remove any seeds. You will need to push the puree through with a spatula or spoon.Heat milk in a saucepan over medium heat until warm.Add dark chocolate chips, whisking until melted and smooth.Stir in blackberry puree and vanilla extract.Pour into mugs and top with whipped cream and additional blackberries.https://hauswitchstore.com/blogs/community/glamour-magic-for-beginnersSupport the show

magic french italian heat rituals glamour grease onion bake stir sprinkle arrange challah preheat gruy simpler life

What's Cooking with Namans - 10-06-25 - Brussels Sprouts with Bacon, Pecans, and Cranberries

FM Talk 1065 Podcasts

Play Episode Listen Later Oct 3, 2025 3:22

Alec Naman from @Naman's Catering called us this morning and said, "I hope you guys like Brussel Sprouts because this recipe is a good one. Roasted Brussel Sprouts with Bacon, Cranberries & Pecans."

cooking bacon ingredients brussels toast roast slice bake catering toss drain oven cranberries pecans preheat brussels sprouts naman brussel sprouts

Son Rise Morning Show 2025.09.25

Son Rise Morning Show

Play Episode Listen Later Sep 25, 2025 180:01

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Fr. Robert Nixon to discuss a new translation of a work by Thomas a Kempis. Other guests include pastoral counselor Kevin Prendergast on the value of resilience, and Gary Michuta, author of Behind the Bible. Plus news, weather, sports, and more… ***** Salve Regina Hail, Holy Queen, Mother of Mercy,our life, our sweetness and our hope.To thee do we cry,poor banished children of Eve.To thee do we send up our sighs,mourning and weeping in this valley of tears.Turn then, most gracious advocate,thine eyes of mercy toward us,and after this our exileshow unto us the blessed fruit of thy womb, Jesus.O clement, O loving,O sweet Virgin Mary. Pray for us o holy Mother of God, that we may be made worthy of the promises of Christ. ***** RECIPES FROM RITA: OVERNIGHT COFFEE CAKE Ingredients Cake 6 tablespoons butter, softened ½ cup granulated sugar ¼ cup packed brown sugar 1 egg 1 cup all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon cinnamon ½ cup buttermilk Streusel ¼ cup packed brown sugar ¼ cup finely chopped walnuts or favorite nuts (opt) 1/2 teaspoon cinnamon Instructions Cake Spray or butter an 8 inch square/round baking pan. Beat butter and both sugars until well mixed. Blend in egg. Separately, combine flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk. Spread into baking pan. Streusel Mix brown sugar, walnuts, and cinnamon. Sprinkle over batter. Cover, and refrigerate overnight. Preheat oven to 350. Bake 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake. Start checking at 35 minutes. TIP: HOMEMADE BUTTERMILKStir in 1-1/2 teaspoons clear vinegar or lemon juice into 1/2 cup milk. Let sit a few minutes and when it curdles slightly, it’s good to go. GILDING THE LILY A dusting of powdered sugar is nice before serving. ***** Fr. Carter Griffin, author of Forming Families, Forming Saints Brendan Towell is online at brendantowell.com. Full list of guestsSee omnystudio.com/listener for privacy information.

Mike van de Elzen: Smoked chocolate crème brûlée

Play Episode Listen Later Sep 21, 2025 4:44 Transcription Available

Smoked chocolate crème brûlée Cook time: 35 minutes Prep time: 10 minutes Serves: 6 400ml cream 4 tbsp caster sugar 100g good quality dark chocolate 1/2 tsp vanilla paste 5 egg yolks 1 whole egg 6 tbsp caster sugar (for the caramel top) Preheat oven to 140*C (NOT fan-forced). If you have a cold smoker, place the cream into a roasting tray and cold smoke for 1 hour. (if you don't have a cold smoker, just skip this) Place cream, sugar, chocolate and vanilla in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, vanilla paste and whole egg in a heatproof bowl until well combined. Pour hot milk mixture over egg yolk mixture, stirring constantly. Skim all bubbles off the surface then pour into 6 small ovenproof bowls. Place bowls in a deep roasting dish, then pour boiling water into the bottom of the dish until it reaches halfway up the bowls. Very carefully place the roasting dish in the oven and cook for 35 minutes. Remove the crème brûlée form the oven and allow to cool before placing into your fridge to chill. To finish, sprinkle 1 tbsp of sugar over each brûlée and burn with a brûlée torch to finish. See omnystudio.com/listener for privacy information.

lifestyle prep cook recipes chocolate remove serves smoked skim whisk preheat mike van elzen c not

Bacbeat presents Preheat #018

sound africa dj ministry soundcloud amsterdam studio ibiza repost spotify playlist croix preheat forward motion

Play Episode Listen Later Sep 19, 2025 120:00

Bacbeat is a diverse house DJ who although in the early stages of his journey has already captivated crowds in London, Ibiza, Amsterdam and Africa. After recently playing in Studio 338 for Forward Motion and at Ministry of Sound for their 33rd birthday weekender, Bacbeat is commanding dance floors with growing popularity. ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

Mike van de Elzen: Father's Day Beef with Café de Paris butter

Play Episode Listen Later Sep 6, 2025 4:28 Transcription Available

Father's Day Beef with Café de Paris butter Cook time: 5 minutes Prep time: 20 minutes Serves: 6 6 x beef steaks Flaky salt Cracked pepper 150 gm unsalted butter 1 tbsp tomato ketchup 1 tbsp Dijon mustard 1 tbsp capers, chopped 1/4 cup onions, finely diced 1/4 cup parsley, chopped 1 tbsp thyme leaves 2 cloves garlic, crushed 2 anchovy fillets 1/2 tbsp brandy 1/2 tbsp Worcestershire 1/2 tsp paprika powder 1/2 tsp curry powder 1/2 tsp seasalt Crack of pepper Shoestring fries 1 pkt watercress Preheat a oven to 180*c. Cut the butter into small dice and place into a mixing bowl. Add the rest of the ingredients starting from the top to the bottom. And mix to combine. Laying out a 30 cm piece of greaseproof paper, spoon the butter mixture across the paper about a third of the way up. Gently roll the paper over to form a cylinder. Then wrap again in cling-film to help roll tight. Store in fridge to harden. Season the steaks with a good amount of salt and pepper. Either cook the steaks in a hot cast-iron pan or place into a BBQ. Cook to required wellness, I would go medium rear or 54*C. Remove the butter from the fridge and slice circles through the cling-film and paper, peel off wrapping and serve one round of butter on top of each steak. Serve the steak to Dad with good amount of shoestrings and watercress. LISTEN ABOVESee omnystudio.com/listener for privacy information.

HEARD (009): Siti Austin, wild blueberries, a ChatGPT recipe, have a plant®️, Complex's new L.A. food fest, and buttered noodles.

Beyond the Plate

Play Episode Listen Later Sep 1, 2025 9:29

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Siti | Chef Laila BazahmWIld BlueberriesChatGPT Granola (recipe below)Have A Plant®️ | National Fruits & Veggies MonthFamily Style Food FestivalBest Buttered Noodles Ever!ChatGPT Granola (Lemon-Blueberry)3 cups old-fashioned rolled oats½ - 1 cup chopped nuts (almond, pecans, cashews or pistachios)1 teaspoon kosher salt¾ cup dried blueberries2 teaspoons finely grated lemon zest⅓ cup honey3 tablespoons good quality maple syrup¼ cup olive oil (or EVOO) or coconut oil1 teaspoon vanilla extract½ teaspoon almond extract1. Preheat oven to 325. Line a rimmed baking sheet with parchment paper.2. In a large bowl, mix the oats, nuts, salt, blueberries and lemon zest. 3. In a small sauce pot over low heat, combine honey, maple syrup, and oil and stir until melted together, about 1-2 minutes. Remove from heat and stir in vanilla and almond extracts. 4. Pour the wet mixture over the dry ingredients in the bowl and stir everything together until well combined. 5. Spread the granola mixture evenly onto the prepared baking sheet and press down lightly with a spatula.6. Bake for 35-40 minutes, rotating the pan halfway through. Do not stir while baking. It's done when golden and fragrant. Cool completely on the pan and once cooled, break into chunks and store in a covered container or a resealable bag. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

wild chatgpt heard plant recipes complex spread remove plate bake noodles blueberries siti buttered preheat evoo food fest kappy

Bacbeat Presents Preheat #017

sound africa dj ministry soundcloud amsterdam tickets studio ra ibiza repost spotify playlist skepsis preheat maidstone forward motion

Play Episode Listen Later Aug 22, 2025 120:00

Bacbeat is a diverse house DJ who although in the early stages of his journey has already captivated crowds in London, Ibiza, Amsterdam and Africa. After recently playing in Studio 338 for Forward Motion and at Ministry of Sound for their 33rd birthday weekender, Bacbeat is commanding dance floors with growing popularity. Preheat's next event will be on Saturday 30th August at Thai Orchid in Maidstone. Tickets are available on RA and you find out all things Preheat or get in touch via our instagram @preheat.music ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

Spiritual Alchemy ￨ Transformation Magic

Witchy Woman Walking

Play Episode Listen Later Aug 15, 2025 47:25

Transformation is a natural part of human life, but sometimes we resist this evolution out of fear. On some level, we understand that our old ways of thinking are holding us back, preventing us from expansion and growth, but we struggle to envision a new path. Spiritual alchemy offers a roadmap to guide us away from falseness, ego, and limiting beliefs toward a more refined, integrated and whole version of ourselves. This process gives us the opportunity to ask ourselves, “Is this still true?”, “Is this my belief or someone else's?”, “What ideas do I want to keep and what am I ready to discard?”. By immersing ourselves in this alchemical journey, we can turn the lead of our lives into pure gold. As we wander through the morning woods, begin to envision how this transformation might show up in your life. What am I reading?A Season for That: Lost and Found in the Other Southern France by Steve Hoffmanhttps://bookshop.org/a/111301/9780593240304The Drunken Botanist by Amy Stewarthttps://bookshop.org/a/111301/9781616200466https://bookshop.org/shop/witchywomanwalkingWhat an I playing on repeat?You Are The Best Thing by Ray LaMontagnaWhat's for dinner?Mediterranean CodIngredients:For the Cod:4 fresh or frozen cod fillets thawed if frozen2 tablespoons olive oilJuice of 1 lemon3 cloves garlic minced1 teaspoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon black pepperFor the Mediterranean Topping:1 cup cherry tomatoes halved½ cup Kalamata olives sliced½ small red onion thinly sliced2 tablespoons capers¼ cup fresh parsley or basil choppedInstructions:Step 1: Preheat & PrepPreheat your oven to 400°F (200°C).Pat the cod fillets dry with paper towels to remove excess moisture.Step 2: Season the CodPlace the cod fillets in a baking dish.Drizzle with olive oil and lemon juice.Sprinkle with garlic, paprika, oregano, salt, and pepper.Step 3: Add the Mediterranean ToppingsScatter cherry tomatoes, olives, red onion, and capers over the cod.Drizzle with a little extra olive oil for extra richness.Step 4: Bake to PerfectionBake for 12-15 minutes until the cod is opaque and flakes easily with a fork.Remove from the oven and sprinkle with fresh parsley or basil.Step 5: Serve & EnjoyServe hot with quinoa, rice, couscous, or crusty bread.Drizzle extra lemon juice for a fresh, zesty touch.Lemon SorbetIngredients: 1 cup fresh lemon juice (about 4-6 lemons)1 cup granulated sugar2 cups waterMint leaves for garnishInstructions:In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.Once the syrup is cool, add the fresh lemon juice. Stir to combine.Pour the mixture into a shallow dish and place it in the freezer. Stir the mixture every hour to break up ice crystals until fully frozen, about 4-5 hours.For a smoother texture, blend the frozen mixture in a food processor until smooth and creamy. Return to the freezer for another hour before serving.Scoop the sorbet into bowls or hollowed-out lemon halves. Support the show

magic spiritual transformation serve heat remove found scoop bake stir cod sprinkle drizzle preheat spiritual alchemy kalamata

Mike van de Elzen: Lime Tart

Play Episode Listen Later Aug 3, 2025 5:34 Transcription Available

Farm Lime Tart Cook time: 55 minutes Prep time: 20 minutes Serves: 2 tarts 1 x sweet shortcrust pastry 1 egg, lightly beaten Zest and juice of 7 limes 1 cup + 1tbsp caster sugar 500ml cream 3 eggs 3 egg yolks Top tip: Remember when rolling out pastry, the more your pastry resembles a circle to begin with, the more likely it is to finish up a circle! Preheat the oven to 180*c. Roll your sweet shortcrust pastry out on a lightly floured bench, make sure to constantly lift and move your pastry, re-dusting with flour when necessary to prevent sticking. Line your tart tins, easing the edges in gently to prevent tearing before trimming. Dock the pastry with a fork, before placing into the fridge whilst you wait for the oven to heat up. Line your pastry case with a cartouche (baking paper) and top with baking beans or dried chickpeas. Bake for 15 minutes, until a lovely golden colour. Remove the baking paper and beans then return to the oven for 5 minutes. Remove again, brush with the beaten egg, filling any gaps and then return for another 5 minutes. *Reduce the oven temperature to 110*c. To make the filling, zest your limes and place to one side. Cut the zested limes in half and squeeze the juice into a small saucepan along with the sugar. Place over a low flame and bring to the boil. Pour the syrup into a bowl, add the lime zest and allow to infuse for 5 minutes before straining. In the meantime clean the saucepan before adding the cream and placing back onto the heat. Heat the cream until just before boiling. Turn cream off. In a large bowl whisk your eggs thoroughly. slowly whisk in the cream then sugar syrup a little at a time until all combined. Sieve one last time, before carefully pouring into the blind baked pastry cases. Return to the oven and cook for 30 minutes or until they have a slight wobble. Remove and cool before enjoying. LISTEN ABOVESee omnystudio.com/listener for privacy information.

lifestyle heat prep recipes reduce remove serves bake lime dock tart zest preheat mike van sieve elzen listen abovesee

What's Cooking with Naman's Catering - 7-18-25 - Blackberries Brûlée with Mascarpone Cream

FM Talk 1065 Podcasts

Play Episode Listen Later Jul 18, 2025 2:51

Alec Naman from Naman's Catering called us this morning and said, "Let's cook up a nice dessert this week. How about a Blackberry Brulee with Mascarpone Cheese." Sounds like a great treat Alec! It's What's Cooking!! Listen here: Blackberries Brûlée with Mascarpone Cream 3 5.6 ounce containers blackberries (about 2 cups)* 1 8 to 8 ½ ounce container mascarpone 2 tablespoons powdered sugar 1 large egg yolk Seeds from 1 split vanilla bean** Preheat oven to 450°F. Spread in bottom of 11x7x2 inch glass baking dish all the blackberries. Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds. Spoon the mascarpone mixture over berries; spread slightly to even the mixture. Bake until mascarpone mixture is beginning to brown, about 10 minutes. Serve warm. *Substitute boysenberries or raspberries for the blackberries or use a mixture of all three. **Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.

serve cooking spread skip cream spoon bake catering substitute whisk blackberries preheat naman mascarpone

Bacbeat presents Preheat #016

Play Episode Listen Later Jul 18, 2025 120:00

Bacbeat is a diverse house DJ who although in the early stages of his journey has already captivated crowds in London, Ibiza, Amsterdam and Africa. After recently playing in Studio 338 for Forward Motion and at Ministry of Sound for their 33rd birthday weekender, Bacbeat is commanding dance floors with growing popularity. ⚡️Like the Show? Click the [Repost] ↻ button so more people can hear it!

future law sound africa dj ministry soundcloud amsterdam studio tal ibiza repost spotify playlist kota preheat barbara tucker matt sassari forward motion zerb

Bacbeat presents Preheat #015

Saturday Morning with Jack Tame

Play Episode Listen Later Jul 17, 2025 120:00

Bacbeat is a diverse house DJ who although in the early stages of his journey has already captivated crowds in London, Ibiza, Amsterdam and Africa. After recently playing in Studio 338 for Forward Motion and at Ministry of Sound for their 33rd birthday weekender, Bacbeat is commanding dance floors with growing popularity. BACBEAT PRESENTS PREHEAT #015 BACBEAT TRACKLIST Mark Knight, Funkagenda - Man With The Red Face (Original Club Mix) [Toolroom] Johan S - Bah Bah (Extended Mix) [Toolroom Trax] Paisley Jensen - Work Dat (Extended Mix) [DFTD] Miane, Vikina - Botella (Marco Lys Extended Remix) [Hot Creations] Sem Jacobs, Tagmann - Blue Berries (Extended Mix) [FUNKiMAN] Barbatuques, Matt Sassari, CHRSTPHR - Baiana (Extended Mix) [Cr2 Records] Chango - Breakout (Original Mix) [Baikonur Recordings] Idris Elba, Shadow Boxxer - Girl With The Bat (feat. Shadow Boxxer) (Original Mix) [7Wallace] Biscits - Freak (Trace Extended Mix) [WRONG] Bontan - Forever (Original Mix) [North Drum] ACID HARRY - AY PAPI (Original Mix) [Hellbent Records] Josh Parkinson - Inside Outside (Extended Mix) [Second Phase] Merk & Kremont, Hugel, Lirico En La Casa - Marianela (Extended Mix) [Cr2 Records] The Sahoo Conection, Jholeyson - FUX (Extended Mix) [Club Sweat] ANOTR - Self Love (Original Mix) [NO ART] War - Low Rider (Kyle Watson Remix) [No Context Records] Trace (UZ) - Fake Friends (Original Mix) [Hot Creations] Rene Amesz - Find Your Heart (Extended Mix) [Toolroom] Bruno Furlan, Buogo - Keep On Jumpin' (Extended Mix) [Golden Recordings] Mr. Belt & Wezol, RSCL - Opened Up My Soul (Extended Mix) [Gemstone Records] Oden & Fatzo - Lauren (I Can't Stay Forever) (Claptone Extended Remix) [Columbia/B1 Recordings] Blaze - Do You Remember House (Bob Sinclar Remix) [ITH (Defected In The House)] Ferreck Dawn, Aurelia Ray - Mirror Machine (feat. Aurelia Ray) (feat. Aurelia Ray) [SPINNIN' DEEP] Claptone - Euphoria (Extended Mix) [Golden Recordings] OFFAIAH - That Makes Me Love You (Mat.Joe, C'mon & Otistic Remix) [Incorrect] Room 5 - Think About You (Original Mix) [Noisetraxx] Daniel Steinberg - Two Hearts (Extended Mix) [Arms & Legs] ROMBE4T - Funky Sunrise (Extended Mix) [House Heads] Kathy Brown, Jet Boot Jack - Bringing The Good Times Back (Richard Earnshaw Vocal Revision) [Club Session] Crazibiza - Cali Soul (Qubiko Remix) [PornoStar Records] Jackers Revenge - Thinking Of You (Original Mix) [SUPERCIRCUS] Riva Starr, Flight Facilities - Know You Love Me (Tesfa Williams Extended Remix) [Snatch! Records]

sound africa dj ministry amsterdam studio records belt ibiza hugel kremont preheat matt sassari wezol forward motion

Nici Wickes: Moroccan-spiced Lamb Pies

Play Episode Listen Later Jul 11, 2025 6:40 Transcription Available

I've been eating too many of the Daily Bread lamb pies lately as our local coffee hut here at the beach has started stocking them. They are too good, but they'll send me broke, so I've worked on recreating one at home and it's sensational! Meltingly tender lamb and a mix of spices that just hum with flavour. Makes 4-6 single serve pies Ingredients 2 tablespoons olive oil 1 large onion, diced 800g-1kg diced lamb, I used 2 rumps 2 cloves garlic, chopped 1 heaped tsp turmeric powder 1 tsp each coriander powder, ground cumin, paprika ½ tsp ground ginger 1 tsp sea salt & ¼ tsp white pepper 400g tinned crushed tomatoes Water 300g flaky puff pastry Egg wash Sesame or cumin seeds for pie tops Method Heat the oil and sauté the onions until softened. Add in diced lamb and brown. Add spices and cook for 2-3 minutes until your kitchen smells glorious. Add in crushed tomatoes and enough water to just cover the meat. Cover tightly with a lid and cook for 1 hour until lamb is very soft. Shred some of the lamb with two forks, leaving some pieces whole. Cool. Make the pies: Preheat oven to 190 C and place a tray in to heat. Use half the pastry to line the pie tins (see note). Brush the pastry edges with water or egg wash. Fill with cooled filling. Roll and stretch remaining pastry until it is very thin, and use for the lids of the pies. Seal the edges well. Use a sharp knife to slash the tops of the pies with a few times – this let's the air escape. Brush with egg wash and sprinkle with sesame or cumin seeds. Bake on the preheated tray for 40 minutes or until the pastry is golden brown. Leave to sit for at least 10 minutes, for ease of eating. Nici's Note: Use a 6-hole Texan muffin tin instead of individual tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

water lamb cooking fill seal ingredients pies makes texan brush egg daily bread bake moroccan shred sesame spiced nici preheat wickes listen abovesee

Something's Burning: Breaking Down Ticket Prices With The Black Keys | S5 E20

serve heat salt burning breaking down lower chopped newsflash black keys ticket prices worcestershire preheat dan auerbach no rain patrick carney no flowers

Play Episode Listen Later Jul 8, 2025 90:49

Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins. We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to. Plus, we breakdown ticket prices for concerts, News Flash: it's not the artists. Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour Follow: IG: https://www.instagram.com/theblackkeys CRISPY CHICKEN SKIN CRACKLINGS 8 - 12 chicken thigh skins Kosher Salt Olive oil spray (optional) Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray Pat dry chicken skins with paper towel and sprinkle them with kosher salt Place chicken skins in a single layer skin side down on your sprayed wire rack Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook. NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR Shrimp Ingredients 1 pound large or jumbo shrimp 16/20 size- peeled and deveined 2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning) 3 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil ½ pound spicy pork smoked sausage - diced or sliced thin ½ red bell pepper - fine dice ½ green bell pepper - fine dice 1 small yellow onion - fine dice 3 cloves garlic - crushed or grated 1 cups low-sodium chicken stock 1 cup heavy cream 2 tablespoons Worcestershire sauce Salt and black pepper Cheesy Grits Ingredients 2 ½ cups filtered water 2 cups half and half 1 ½ teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder ¼ - ½ teaspoon cayenne 1 cup old fashioned corn grits 8 ounces freshly grated sharp cheddar 3 ounces freshly grated smoked gouda (optional) 6 tablespoons cultured butter 2 tablespoons creme fraiche Salt and black pepper to taste Garnish Ingredients 1 oz tin caviar Chopped parsley Finely sliced spring onion Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat. Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps. While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside. Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute. Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer. Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened. Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat. Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste. Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top. Sponsors: Rugiet - Head to https://www.rugiet.com/burning and use code BURNING to get 15% off today. Learn more about your ad choices. Visit megaphone.fm/adchoices

S5 E20: Breaking Down Ticket Prices With The Black Keys

Something's Burning

Play Episode Listen Later Jul 8, 2025 90:49

Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins. We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to. Plus, we breakdown ticket prices for concerts, News Flash: it's not the artists. Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour Follow: IG: https://www.instagram.com/theblackkeys CRISPY CHICKEN SKIN CRACKLINGS 8 - 12 chicken thigh skins Kosher Salt Olive oil spray (optional) Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray Pat dry chicken skins with paper towel and sprinkle them with kosher salt Place chicken skins in a single layer skin side down on your sprayed wire rack Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook. NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR Shrimp Ingredients 1 pound large or jumbo shrimp 16/20 size- peeled and deveined 2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning) 3 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil ½ pound spicy pork smoked sausage - diced or sliced thin ½ red bell pepper - fine dice ½ green bell pepper - fine dice 1 small yellow onion - fine dice 3 cloves garlic - crushed or grated 1 cups low-sodium chicken stock 1 cup heavy cream 2 tablespoons Worcestershire sauce Salt and black pepper Cheesy Grits Ingredients 2 ½ cups filtered water 2 cups half and half 1 ½ teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder ¼ - ½ teaspoon cayenne 1 cup old fashioned corn grits 8 ounces freshly grated sharp cheddar 3 ounces freshly grated smoked gouda (optional) 6 tablespoons cultured butter 2 tablespoons creme fraiche Salt and black pepper to taste Garnish Ingredients 1 oz tin caviar Chopped parsley Finely sliced spring onion Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat. Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps. While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside. Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat. Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute. Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer. Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened. Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat. Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste. Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top. Sponsors: Rugiet - Head to https://www.rugiet.com/burning and use code BURNING to get 15% off today. Learn more about your ad choices. Visit megaphone.fm/adchoices

serve heat salt burning breaking down lower chopped newsflash black keys ticket prices worcestershire preheat dan auerbach no rain patrick carney no flowers

Midsummer Love ￨ Seasonal Magic

Witchy Woman Walking

Play Episode Listen Later Jul 4, 2025 44:57

We all have a favorite season. Whether you are head over heels for autumn, wistful over winter, salivating over spring, or in a steamy romance with summer, we can usually find something to appreciate with each turn of the wheel. As the summer days continue to heat up, let's lean into the magic of the warmth and light. Even if the heat is not your preference, you can still embrace the many gifts that summer has to offer… swims in the sea, early morning walks, late night campfires, and delicious ice cream cones are just the beginning! And if this is the time of year you yearn for, let's be sure to make the most of each hot, sunny moment! What am I reading?Secrets of a Scottish Isle by Erica Ruth Neubauerhttps://bookshop.org/a/111301/9781496741189A Grain, a Green, and a Bean by Gena Hamshawhttps://bookshop.org/a/111301/9781984863201https://bookshop.org/shop/witchywomanwalkingWhat am I playing on repeat? Right Round by Flo Rida and Kesha What's for dinner? Antipasto PitaIngredients:1 can cannellini beans 1 can artichoke hearts, drainedSun-dried or fresh tomatoes Roasted red pepper, fresh or jarredFresh greens of your choosing Balsamic or red-wine vinegarOlive oilSalt and pepperPita pockets Instructions: Slice pitas, stuff with beans and veggies, drizzle with olive oil and vinegar. Season with salt and pepper. Enjoy! Black Bean BrowniesIngredients:1 can (15 ounces) black beans, drained and rinsed2 tablespoons coconut oil or any neutral oil½ cup maple syrup or agave syrup⅓ cup cocoa powder½ cup rolled oats or oat flour1 teaspoon vanilla extract½ teaspoon baking powder¼ teaspoon salt½ cup chocolate chipsInstructions:Start by draining and rinsing a can of black beans thoroughly. Pat the beans dry with a paper towel to remove excess moisture.Place the black beans in a food processor or blender along with the coconut oil, maple syrup, and vanilla extract. Blend until the mixture is smooth.Add the cocoa powder, rolled oats, baking powder, and salt to the blender. Blend again until all the ingredients are well combined. The batter should be thick and smooth. If it's too thick, add a tablespoon of water to help it blend. Once the batter is well-blended, stir in the chocolate chips.Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly with coconut oil to prevent sticking. Spread the brownie batter evenly in the pan.Place the pan in the preheated oven and bake for 20–25 minutes. Check for doneness by inserting a toothpick into the center. Avoid overbaking. Allow the brownies to cool completely in the pan before cutting. Enjoy! Support the show

magic secrets green spread bean seasonal blend midsummer flo rida preheat

My Take on the MAHA Report

The Nourishment Mindset

Play Episode Listen Later Jul 1, 2025 39:54

Happy Transformation Tuesday, y'all! It's admittedly been way too long. I took a summer pause to take my son to camp and decompress for awhile with the hopes that this time would inform future creativity. I have also been busy serving clients. On that note, if you would like a complimentary 20 minute consult to discuss any health improvement goals and see if we're a fit for working together, I'm here to listen. Simply connect with me at FavorFat@gmail.com.In this episode #68, we begin with a question from listener, Mary Ellen, who asked me about supplements. This is a topic on which I've evolved due to some personal experiences from experiencing “silent migraines” and learning about some mineral deficiencies. I answer Mary Ellen's good questions with some general advice about selecting supplements and share my own journey over the last couple of years regarding magnesium deficiency and finding Dolovent. If you have a question about supplements or anything else, be in touch!Then I move on to something that should NOT be controversial but is for some, especially the media funded heavily by Big Pharma and Big Food. Know that I aim to share my health-focused perspective and do not at ALL get political here. The Nourishment Mindset is apolitical; I can't think of a much worse way to get our cortisol levels up. Each time I do yoga, meditate, pray or engage in any form of self-care I'm actively trying to lower my stress hormones, which is why I generally avoid poly-tics as it has the opposite effect.The MAHA Report was authored by HHS and posted on the White House website. It focuses on identifying the root cause factors for the shocking levels of disease in our youth and how to Make America(‘s Children) Health Again. It's not perfect and frankly, there was almost nothing there that I didn't already know, but the point is that it's out there and it made national news. Although it should've been covered MUCH more extensively.We do not have a “health”care spending issue. We do have a massive problem with corporate capture and government entanglement, non-nutritive foods comprising the majority of our diets, being surrounded by endocrine disrupters, poor lifestyles and more. I dive into my take on each of these root causes then provide my answers to the necessary question of “what should my family do?” Tune in and then let me know your thoughts in the comments or directly.FINE READ-This is a heavy one! I'm nearing the half-way point of Dr. Jordan Peterson's 12 Rules for Life: An Antidote to Chaos. This dude gets an A++ for straight talk! Pretty intense but also quite readable. I'm a large fan of personal responsibility which seems to have fallen out of favor in our culture but it doesn't mean its ineffective. It is reminding me of one of the reasons I left a job I loved with a leading metabolic healthcare company: I wanted to be much more direct with my patients. Being in private practice affords me the ability to do just this and I'm aware that I'm not a fit for some people and that's okay!FINE RECIPE- Spicy Tuna Melt CupsThis is a protein and nutrient packed household favorite developed by my husband, Patrick. YUM!1. Preheat oven to 350 degrees and grease a muffin tin.2. In large mixing bowl combine 5 oz tuna, 2 eggs, 1/4 cup sour cream, 1/4 cup mayo (watch out for seed oils!), 1/4 cup chopped onions, 1.5 cups shredded cheese, 2T minced herbs of your choosing and salt and pepper to taste. We also like to add a generous shake of Pluck seasoning!3. Fill the muffin tins with the mixture and top with a jalepeno or other pepper if you like.4.Bake at 350 degrees for 25 minutes and enjoy. They make a great snack or lunch when you add a salad topped with extra virgin olive oil and a side of fermented goodness such as kimchi or sauerkraut.FINE FIND-I'm loving this life hack taught to me by the wonderful Dr. Elizabeth Moran of Premier Gynecology in Charlotte, NC. She's not only my doctor but a lifelong friend and SO knowledgeable about women's health.I love a good sized squirt of lemon and lime juice in my morning “mocktail” of sparkling water (love my Soda Stream) with a pinch of salt. I buy organic limes and lemons but often can't get through them before they turn. When visiting Elizabeth, I noticed she had them stored in dispensers in her fridge. She juices them after purchase and therefore has no issue with spoilage in her fridge. I bought these glass dispensers on Amazon to avoid plastic contamination et voilà! (If you're wondering what's to the right of them, that's super nutrient dense fermented cod liver oil we take by the shot chez Huey.)That's a wrap, friends. Many thanks for your support, questions and more. If you haven't purchased my book, The Nourishment Mindset, please consider doin so on Amazon or my website for a signed copy. If you have ordered it from Amazon and benefited in any way, please consider leaving a quick review there. Santé and be nourished, y'all!LINKS:https://amzn.to/3kDN85zhttps://favorfat.substack.com/https://www.favorfat.comhttps://www.whitehouse.gov/wp-content/uploads/2025/05/WH-The-MAHA-Report-Assessment.pdf This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit favorfat.substack.com

amazon chaos white house fill jordan peterson sant big pharma bake maha yum hhs huey make america mary ellen pluck big food sodastream 2t preheat life an antidote elizabeth moran

HEARD (003): Zarella Restaurant, New Mexican gochujang, crispy rice, chefs rallying against childhood hunger, two cookbooks recs, and food processors

Beyond the Plate

Play Episode Listen Later Jun 9, 2025 9:52

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Zarella Pizzeria & Taverna / igChef Lee WolenChef Chris PandelBoka Restaurant GroupFra' ManiChef David RuizOverland Park Convention CenterNM ChileJangKALEJUNKIE, Nicole KeshishianShare Our StrengthChildhood hunger Chef letter sign-onChildhood hunger non-chef call-to-action infoChef Joshua McFaddenSix Seasons of PastaChef David NayfeldChe Fico RestaurantDad, What's for Dinner? bookCuisinart Food ProcessorKitchenAid Food ProcessorCrispy Rice Salad Topper:2 cups cooked rice, cooled2 teaspoons tamari or soy sauce2 tablespoons chile crisp1 tablespoon sesame oil- Preheat oven to 400- Line a baking sheet with parchment paper- Add cooked and cooled rice to the baking sheet- Toss well with tamari, chili crisp, and sesame oil- Bake for approximately 30 minutes, tossing halfway through- Remove from the oven once the rice is crispyFollow Beyond the Plate on Facebook and

chefs restaurants heard dinner rice remove plate bake toss crispy recs rallying cookbooks processors new mexicans preheat kappy childhood hunger

Something's Burning: British Rock Bands + English Breakfast | The Struts | S5 E15

Play Episode Listen Later Jun 3, 2025 87:59

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

S5 E15: British Rock Bands + English Breakfast | The Struts

Something's Burning

Play Episode Listen Later Jun 3, 2025 87:59

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it's totally worth it. Follow The Struts: https://www.instagram.com/thestruts This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by BetterHelp. Our listeners get 10% off their first month at https://betterhelp.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Big Mac Taco: * 1 LBS ground beef * 8-10 mini tortillas * 10 slices cheddar cheese * 1 cup chopped lettuce * 1 cup pickles * Salt * EVOO * 1 cup mayonnaise * 3 TBS ketchup * 1 TBS Dijon mustard * 2 TBS diced yellow onion * 1 TBS chopped relish * 1 TBS white vinegar * 1 TBS garlic powder * 1 tsp black pepper * 1 tsp smoked paprika 1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes. 2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt. 3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy. 4. Top each taco with cheese, lettuce, pickles and sauce. One Sheet breakfast: * Potatoes, cut into 3cm chunks * Salt and pepper * Chorizo * Red pepper * Cherry tomatoes * Eggs * Mushrooms, whole or halved * Sprigs of parsley, chopped * Bacon * Roma tomatoes * Sausage * Shredded cheese * Beans * Sourdough bread 1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry. 2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice. 3. Heat beans over stove, then serve over cut up and toasted sourdough bread. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 2064 - Spring into Easter Flavors with Chef George Duran!

Ash Said It® Daily

Play Episode Listen Later Apr 14, 2025 13:00

Let's be honest, holiday gatherings (like that big Easter feast we just enjoyed, or any fun spring get-together!) are awesome, but sometimes the cooking part can feel a bit daunting, right? You want amazing flavor, maybe something a little bit healthier, but who has time for hours of complicated prep? Well, ditch the drab and dial up the delicious, because Celebrity Chef George Duran – that culinary wizard you know and love from Food Network, TLC, and countless TV appearances – is swooping in like a kitchen superhero! He's bringing his signature energy and smart cooking secrets to help you whip up impressive, fresh flavors using trusted, time-saving staples: Dorot Gardens® and Mighty Sesame®. Forget fussy chopping and messy jars! George has crafted two incredible, "better-for-you" recipes that are bursting with taste and designed for real life: Cozy Up with a Twist: The Plant-Forward Herbed Shepherd's Pie!

S5 E07: Epic Roles + Wrestle-Mania w/ O'Shea Jackson Jr + Paul Walter Hauser

Play Episode Listen Later Apr 8, 2025 76:38

O'Shea Jackson Jr and Paul Walter Hauser come by the kitchen to impress me with their epic movie roles… while I try and impress them with braised short ribs. But, I can't hold a candle to playing Ice Cube, Richard Jewel, Chris Farley OR being in a Den of Thieves trilogy. We also talk a lot about their true passion – wrestling. And they definitely have a LOT to say. Follow O'Shea Jackson Jr: https://www.instagram.com/osheajacksonjr Follow Paul Walter Hauser: https://www.instagram.com/paulwhausergram This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. This episode is brought to you by Cigars International. Check out Cigars International and use my code BERT for a great deal: https://www.cigarsinternational.com SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Trenne Pasta w/ Short Ribs + Caprese Burrata Short Ribs: * Short Ribs * Yellow onion * Bone broth * Garlic * Dry red wine * Trenne pasta * Salt and pepper * Garlic * EVOO * Salt and pepper to taste * Oil for frying * Kale * Parmesan Cheese Steps: 1. Preheat oven to 250° 2. Braise short ribs in Dutch oven; add onion, bone broth, garlic, red wine, salt and pepper to taste 3. Place in oven and roast for 5 hours 4. Cook pasta to al dente 5. Cook kale with salt, pepper, garlic, and EVOO 6. Heat oil for frying pasta, and fry in small batches 7. Layer noodles, kale, then meat and sauce 8. Top with parmesan cheese Burrata Balls: * Heirloom Tomatoes * Cherry Tomatoes * Basil Leaves * French Bread * Balsamic * EVOO * Burrata Learn more about your ad choices. Visit megaphone.fm/adchoices

netflix tiktok epic heat bears salt dutch cook tampa bone roles wrestlemania oil thieves ice cube 5k layer paul walter hauser preheat braise trenne cigars international

Something's Burning: Sober Coins + SAA with Noel Miller + JR De Guzman | S5 E06

The Lutheran Ladies' Lounge from KFUO Radio

Play Episode Listen Later Apr 1, 2025 78:46

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

#287. Iron Ladle Challenge: Eggs!

Play Episode Listen Later Mar 28, 2025 44:56

This year (as eggs are currently selling for $4.95 a dozen on average), the pressure's on to sustain beloved family traditions while also ensuring that none of those precious Easter eggs go to waste. This sounds like a challenge for the Lutheran Ladies ... In their latest Iron Ladle Challenge, Erin, Sarah, and Rachel are cooking with eggs — both raw and hard-boiled. Rachel offers a fresh take on the classic seven-layer salad with her nine-(or-ten?-)layer Cobb salad; Sarah whips up a Paleo-friendly, coffee- and cardomom-infused, almond-milk baked egg custard (from scratch!); and Erin digs deep into her own family history to serve up a literal golden oldie, Egg à la Goldenrod. Spring is the air — and eggs are on the table — in this delectable episode. Rachel's Many Layered Cobb Salad In an 11 x 15 pan, layer (in order): 1 head chopped iceberg lettuce 1+ cup chopped celery 1+ cup frozen baby peas, cooked and cooled Dressing: 1(ish) pint mayonnaise, mixed with 1 packet Hidden Valley Ranch seasoning 1+ cup thin sliced grape tomatoes 1 diced chicken breast (rotisserie, roasted, or fried) 5+ chopped hard boiled eggs ½ pound crumbled bacon Shredded Colby-jack cheese to taste (Optional extra layers: diced onions, chopped avocado; may substitute bleu cheese for Colby-jack.) Dairy-Free Baked Egg Custard (from Sarah) (paleopantry.org/dairy-free-baked-egg-custard-made-with-almond-milk) 600ml almond milk 1 vanilla pod (or 1/2 teaspoon vanilla extract) 4 egg yolks, plus 2 whole eggs 3-4 tablespoons honey (to taste) 1 whole nutmeg, for grating Preheat the oven to 150°C/300°F. Pour the milk into a saucepan. Slit the vanilla pod in half length ways. Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Heat slowly over a gentle heat to just below boiling point, until you see small bubbles barely breaking the surface. Expect this to take at least 10 minutes, and stir frequently with a whisk or wooden spoon. Take off the heat. Fish out and discard the vanilla pod. Whisk the eggs and honey until fully blended. Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs. Keep whisking until fully blended. Push through a fine-mesh sieve to remove any lumps. Pour the custard into 4 ramekins with a capacity of at least 200ml, or one large dish – the recipe makes about 800ml. Finely grate the nutmeg, then sprinkle over the top (you may have more nutmeg than you need, but personally I go for a generous dusting). Arrange the ramekins / dish in a deep roasting tray, leaving space around the sides. Pour in just-boiled water from the kettle, until it reaches half-way up the sides of the ramekins. Transfer to the lowest shelf of the pre-heated oven, where the heat is gentlest. Check after 30 minutes for ramekins / 1 hour for a large dish. The custard should be just set. Test for doneness by giving a gentle shake – if there is a slight wobble in the centre of an otherwise solid mass then it is done, otherwise return to the oven and re-test in another 5 minutes. Either leave to cool for 30 minutes and serve warm, or cover with plastic wrap and refrigerate to serve chilled. The custard will keep well for up to 3 days in the refrigerator. For best results, remove from the refrigerator half an hour before serving. For a refreshing breakfast, serve with tart berry fruits. Note: Sarah substituted maple syrup for honey and extremely fine-ground cardamom coffee grounds for nutmeg. Egg à la Goldenrod (from Erin) Serves 3-4 ½ c butter ½ c flour 1 t salt 1 t pepper 3 ½ c milk 5 eggs, hardboiled Biscuits for serving (at least 6, but make 12) Peel the eggs and remove the yolks, whole if possible. Reserve the yolks. Cut the whites into small, bite-size pieces. Heat butter in a saucepan over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Gradually add in the milk, stirring (yes, constantly). Once it is all incorporated, simmer and stir (!) for 1 minute. Mix in the egg whites. Grate the egg yolks with a fine grater into a small serving dish. This is the Goldenrod! Serve the egg gravy over biscuits. Top with the egg yolk Goldenrod and a sprinkle of paprika. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

spring serve ladies heat fish cook mix eggs reserve serves egg dressing paleo stir biscuits optional cobb peel arrange scrape whisk grate slit preheat goldenrod ladle hidden valley ranch lutheranladieslounge

Something's Burning: Waiting for Warren Sapp with Pacman + Tish Jones & LeeAnn | S5 E04

Play Episode Listen Later Mar 18, 2025 71:35

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Track and Field and Football with RG3 + Grete Griffin | S5 E3

Play Episode Listen Later Mar 11, 2025 77:58

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Becoming Besties with Brianna LaPaglia and Josh Richards | S5 E02

Play Episode Listen Later Mar 4, 2025 79:36

The BFF's of Barstool, Josh Richards and Brianna (Chickenfry) LaPaglia stop by my New Orleans kitchen for a little luck of the Irish… I'm making dingle pies, mushy peas, and getting the low-down on how a new generation handles fame. We're also shot-gunning beer, shooting Por Osos espresso shots and getting to know each other's backstories – the Sway House and the Rolling Stones story are hot topics. Follow Josh Richards: https://www.instagram.com/joshrichards Follow Brianna LaPaglia: https://www.instagram.com/briannalapaglia This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Magic Spoon. Get 5 dollars off your next order at https://MagicSpoon.com/BURNING This episode is brought to you by Hims. Start your free online visit today at https://Hims.com/BURNING. This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. This episode is brought to you by Found. Open a Found account for FREE at https://found.com/burning. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer DINGLE PIES AND MINTY MUSHY PEAS Dingle Pies: * 6 TBS unsalted butter * 1 large onion finely chopped * 1 TBS chopped fresh sage * 1 TBS chopped fresh thyme * 1 TBS chopped fresh rosemary * 2 lamb shoulders * ¼ cup flour * 1 liter chicken stock * Salt and pepper to taste * 1 egg * Splash of water * Pastry dough Steps: 1. Melt butter in skillet. Add onion, thyme, sage, and rosemary. Add lamb cubes and cook until brown. Add flour stirring occasionally until flour is lightly browned. 2. Add stock and bring to a boil stirring constantly. Once boiled, bring to simmer for 35 minutes. Cook until liquid has become a gravy. Season with salt and pepper. 3. Preheat oven to 350. Beat egg with a splash of water to make an egg wash. 4. Lay out one sheet of dough, ladle lamb gravy into 4 sections on the dough. Layer the edges with an egg wash and place the second sheet on top. Cut around the 4 sections and press the edges. Bake for 25 minutes, until puff pastries are golden brown. Minty Mushy Peas: * 1 garlic clove * 1 ¾ cups of peas * 1 TBS chopped mint * 3-5 TBS crème fraiche * ½ tsp salt * ¼ tsp pepper Steps: 1. Peel garlic. Bring saucepan of water to boil and add salt, peas and garlic letting them simmer for 4 minutes 2. Drain peas and return them to the pan. Crush the garlic and add to the pan with crème fraiche, pepper and mint. Using a potato masher, roughly combine. Add more salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Hot Gossip + History Lessons with Jack Osbourne + Nick Viall | S4 E25

Play Episode Listen Later Feb 18, 2025 66:13

Jack Osbourne and Nick Viall, fast friends from Fox's Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We're spilling tea, talking British History, and I'm getting the inside scoop about the Royals. Follow Jack Osbourne: https://www.instagram.com/jackosbourne Follow Nick Viall: https://www.instagram.com/nickviall This episode is brought to you by Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX SHAWARMA HUMMUS CAKE Chicken Shawarma: * ½ pound ground chicken * 1 tbsp garlic powder * 1 tbsp coriander * 1 tbsp cumin * 1 tbsp cardamom * 1 tsp cayenne * 1 tsp cinnamon * 2 tsp smoked paprika 1. Combine all seasonings together 2. Cook up ground chicken and add shawarma seasoning. Lamb Shawarma * 2 LBS boneless leg of lamb * 2 TBSP yogurt * ½ juice of lemon * 1 & ½ tsp paprika * 1 tsp turmeric * 1 & ½ tsp ground garlic * 1 tsp ground ginger * ¼ tsp ground clove * 1 tsp ground onion * Salt to taste * 1 tsp pepper * ½ tsp allspice * ½ tsp cayenne pepper * EVOO * Sliced red onion 1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible. 2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes 3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO Beef Shawarma: Shawarma Spices: * 1 tsp cumin * 1 tsp ground coriander * 1 tsp sweet Spanish paprika * ¾ tsp turmeric * ½ tsp ground cloves * ½ tsp cayenne * ½ tsp cinnamon Beef Marinade / Shawarma: * ¼ cup EVOO * ¼ cup white wine vinegar * 1 lemon * Salt and pepper * 4 garlic cloves, minced * 1 medium yellow onion, halved and sliced * 1 ½ LBS beef flank steak 1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon. 2. Cut flank steak against the grain into thin bite-sized pieces 3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered. 4. Heat cast iron and cook meat, may take up to 15 minutes. Babaganoush: * 2 pounds Italian eggplant * 2 cloves of garlic * 2 tbs lemon juice * ¼ cup tahini * 1/3 cup EVOO * 2 tbs chopped parsley * ¾ tsp salt * ¼ tsp ground cumin 1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes. 2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible. 3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy. 4. Stir in parsley, salt and cumin. You may need more salt and lemon juice. Cake: * 6 slices of pita bread sliced in half * 1 cup diced pickled onions * Garlic sauce * Hummus * Toum * Babaganoush * Shawarmas * chopped parsley for garnish * paprika for garnish * Olives 1. Layer: * Half of pita pocket * garlic sauce * babaganoush * chicken shawarma * pickled onions * repeat with lamb * repeat with beef 2. Spread the hummus around the pita layers similar to icing a cake. 3. Top with olives, paprika, parsley, garlic sauce dollops on bottom Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Berty Boy + The Three Bears | Hardy, Koe Wetzel, + Stephen Wilson Jr | S4 E24

Play Episode Listen Later Feb 11, 2025 73:40

Country music stars Hardy, Koe Wetzel, and Stephen Wilson Jr. all stop by the Nashville kitchen for some Italian eats and a private concert. We talk hunting, high blood pressure, and all about the bear community. I really opened their eyes to a whole new fanbase. Kitchen provided by: https://beautyonbeech.com Follow Hardy: https://www.instagram.com/hardy Follow Koe Wetzel: https://www.instagram.com/koe_wetzel Follow Stephen Wilson Jr: https://www.instagram.com/stephen.wilson.jr This episode is brought to you by Graza. So head to https://Graza.co and use BURNING to get 10% off your first order and get to cookin' your next chef quality meal! This episode is brought to you by Hims. Start your free online visit today at https://Hims.com/BURNING. This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Stracci and Cheesy pull-apart bread Stracci Ingredients: * 2 large eggplants, dice into 1” pieces * 2 tsp coriander seeds * Red pepper flakes, to taste * Olive oil * One can of 28-oz peeled plum tomatoes * 2 handfuls of black olives * Salt and pepper * Splash of red wine vinegar * 3 handfuls of fresh basil * 4 handfuls of grated parmesan * Lasagna noodles * Marinara sauce (optional) Steps: 1. Preheat oven 350, cut eggplants in circles and bake for 20 minutes 2. Fry eggplants, coriander seeds and red pepper flakes in olive oil until golden 3. Add tomatoes and cook for 5 minutes. Then add olives, cooking until you get a sauce. 4. Season with salt and pepper and a splash of red wine vinegar 5. Cook the lasagna noodles, cut into strips and add to sauce, tossing altogether. If there is not enough liquid, add a touch of marinara sauce. 6. Rip up basil leaves and put into the sauce. Serve, topping with parmesan. Cheesy pull-apart bread ingredients: * Sourdough loaf * 2 cups shredded mozzarella cheese * 4 tbs butter * 2 cloves garlic Steps: 1. Preheat oven to 375 degrees 2. Slice upper half of bread in cross-hatch pattern and stuff cheese into crevices 3. Combine melted butter and garlic then drizzle into bread crevices and on top 4. Wrap bread in foil and bake for 20 minutes. Take foil off and bake for an additional 5 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: A Lot of Clickbait-y Topics with Jim + Nikki Norton | S4 E22

Play Episode Listen Later Jan 28, 2025 62:34

Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list. 2Bears5K is BACK and we're bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com Follow Jim Norton: https://www.instagram.com/jimnorton Follow Nikki Norton: https://www.instagram.com/msnikkinorton This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Skewers with Kimchi Fried Rice Shrimp Teriyaki Kabobs * 6 bacon slices cut into thirds * 1 LBS raw shrimp * 8 oz package baby bella mushrooms * 16 cubed fresh pineapple * 1 tsp garlic pepper seasoning * ½ honey teriyaki sauce * 12 slices of bacon 1. Let shrimp marinade in teriyaki sauce for 12 hours 2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning 3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking. 4. Cook bacon, crumble, and sprinkle on top of shrimp Lamb Lollipops: * 1 LBS lamb chops * 1 cup brown sugar * ½ TBS ground ginger * 3 cloves garlic * ½ cup soy sauce * 1 TBS sambal chili garlic paste * 2 TBS EVOO 1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours. 2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked. Miso Black Cod Skewers: * ½ cup mirin * ½ cup sake * 2/3 cup miso paste * 2/3 cup cane sugar * 2 Cod filets 1. Boil the mirin and sake for 3 minutes 2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool. 3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours. 4. Broil the fish for around 7 minutes. Suya Beef Stickers: * 2 rib eye steaks * ¼ cup roasted peanuts * 1 TBS garlic powder * 1 TBS onion powder * 1 ½ tsp smoked paprika * 1 TBS white pepper * 1 TBS cayenne pepper * 1 TBS hot ground pepper * 1 TBS chicken bouillon * 2 TBS vegetable oil * Salt to taste 1. Preheat oven to 450 and lightly spray cooking sheet with oil. 2. Peel roasted peanut and grind them, careful not to turn them into a paste. 3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts. 4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour. 5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked. Kimchi-Fried Rice * 2 cups cooked rice * ¼ cup water * 1 cup chopped kimchi * ¼ cup kimchi juice * 2-3 TBS gochujang * 3 tsp toasted sesame oil * 1 tsp vegetable oil * 1 TBS roasted sesame seeds * Furikake 1. Heat oil in pan and stir fry kimchi 2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well. 3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Fatherly Advice and Current Events with Mark Normand and Big Jay

Play Episode Listen Later Jan 7, 2025 71:37

Big Jay Oakerson and Mark Normand are in Nashville with me, so I'm serving them the quintessential Nashvillian meal: Nashville Hot Fried Chicken Sandwiches with Pimento Mac & Cheese and Moon Pies. They're also getting me up to date on current events (re: P Diddy) and us two expert dads are givin' Mark some advice on how to be an amazing Father / Comedian Combo. Kitchen provided by: https://beautyonbeech.com Follow Big Jay Oakerson: https://www.instagram.com/bigjayoakerson Follow Mark Normand: https://www.instagram.com/marknormand This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING Nashville Hot Chicken Sandwiches with Pimento Mac and Cheese Nashville Hot Chicken Sandwich Ingredients: * 2 Medium Chicken Breasts sliced into 4 cutlets * Canola Oil * Burger buns * Bread and butter pickles * Coleslaw * Mayonnaise * Hot honey Breading: * 1 cup buttermilk * 2 Tbs vinegar-based hot sauce * 1 cups flour * 2 tsp black pepper * 2 1/2 tsp salt * 3-7 tsp cayenne pepper * 2 tsp red pepper flakes * 1 ½ tsp smoked paprika * 1 tsp garlic powder * ½ tsp onion powder * ½ tsp light brown sugar Dipping Oil: * 2 tsp light brown sugar * 2 tsp cayenne pepper * ¼ tsp chili powder * ¼ tsp paprika * ½ tsp garlic powder * ½ cup hot oil from cooked chicken Steps: 1. Slice chicken breasts into 4 cutlets, sprinkling with salt and pepper. 2. Mix dry breading ingredients in one bowl and wet ingredients in another. Dredge the chicken multiple times and shake off any excess flour. 3. Combine ingredients for dipping oil 4. Heat oil in Dutch oven and fry chickens for 3-4 minutes each side. While chicken is cooking, take half a cup of the hot oil and pour over the dipping oil spices. Baste chicken with this mixture. 5. Cover buns with mayonnaise, chicken, pickles, hot honey, and coleslaw. Pimento Mac and Cheese Ingredients: * ½ pound elbow macaroni * 1 ½ cup whole milk * 2 TBS salted butter * 2 TBS flour * 2 cups shredded Colby jack cheese * Garlic powder * Onion powder * Salt * Pepper * 4 oz. jar of pimentos * 1 ½ cup mayo full fat * 1 tsp Worcestershire sauce * 1 tsp finely grated yellow onion * ¼ tsp cayenne pepper Pimento Cheese Steps: 1. Drain pimentos then combine with mayo, Worcestershire, onion, and cayenne pepper Mac and Cheese Steps: 1. Preheat oven to 375 degrees and cook macaroni 2. Add butter to saucepan, once melted, add flour. Cook for about a minute then add milk. Bring this mixture to a boil for about 5 minutes, stirring constantly 3. Combine cooked noodles, pimento cheese, white sauce, and 1 cup shredded cheese, garlic powder, onion powder, and paprika to taste. Mix well, then transfer to baking dish. Top with remainder of shredded cheese and bake for 20-25 minutes. GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 2/9/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Always Bet on Bussin' with the Boys

Play Episode Listen Later Dec 31, 2024 67:01

The Bussin' with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We're ringing in 2025 with LeeAnn's family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we've got a HUGE bet in the works… stay tuned for the details!! Kitchen provided by: https://beautyonbeech.com Follow Bussin' With The Boys: https://www.instagram.com/bussinwtb Follow Taylor Lewan: https://www.instagram.com/taylorlewan Follow Will Compton: https://www.instagram.com/_willcompton SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Pork loin, Collards, Black-eyed peas and Cornbread Welsh Rarebit Pork Loin Ingredients: Rarebit: * Pork loin * Brick of grated cheddar cheese * Can of Guinness * 1.5 tbs Worcestershire sauce * 2 tbsp Coleman's Mustard * 1 stick of unsalted butter Steps: 1. Preheat oven to 375 degrees 2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard. 3. Sear pork loin 3-5 minutes, then add mixture on top. 4. Bake for 25-30 minutes Honey Garlic Glazed Pork Loin Ingredients: Rub: * 1 tsp sweet paprika * 1 tsp garlic onion * ½ tsp onion powder * ½ tsp dried thyme * ½ tsp dried rosemary * Salt and pepper to taste Glaze: * 4 cloves garlic * ¼ cup honey * 3 tbs soy sauce * 1 tbs Dijon mustard * 1 tbs olive oil Steps: 1. Preheat oven to 375 2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper 3. Rub olive oil onto pork loin then rub spice mix over loin 4. Sear loin 3-5 minutes 5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes Black-Eyed peas Ingredients: * Black-eyed peas * Onion * Vegetable oil * Salt and pepper * Texas Pete's peppers Steps: 1. Soak peas overnight in water 2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done. 3. Splash pepper juice on peas to taste Granny's Collards Ingredients: * Collard greens * Sugar * Vegetable oil Steps: 1. Wash and remove stems from collards, then chop into bite size pieces. 2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards. Cornbread Ingredients: * Dollop of Crisco * 1 egg * 2 cups white lily cornmeal mix * 1 cup buttermilk * Black pepper to taste Steps: 1. Preheat oven to 425 degrees 2. Add a dollop of Crisco into a skillet and place in oven to heat. 3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Keeping Things Clean with Nate Bargatze and Dusty Slay

Play Episode Listen Later Dec 24, 2024 63:06

It's the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We've got Cornish Game Hens and Latkes… and Nate doesn't like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink. KITCHEN PROVIDED BY: beautyonbeech.com Follow Nate Bargatze: https://www.instagram.com/natebargatze Follow Dusty Slay: https://www.instagram.com/dustyslay This episode is brought to you by CookUnity. Go to https://cookunity.com/BURNING or enter code BURNING before checkout for 50% off your first week. This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ A FESTIVUS FEAST Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter Steps: 1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil. 2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes. 3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft. 4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick. Potato Latkes Ingredients: • 3 medium potatoes • 1 egg • 2 TBS flour • 1 TBS grated onion • Salt • Peanut oil • Apple sauce • Sour cream Steps: 1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth. 2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined. 3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain. 4. Serve with apple sauce and sour cream Crescent and almond butter Ingredients: • Crescent rolls • 1 stick unsalted butter • 1 can almond pastry filling Steps: 1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown 2. Combine stick of butter with almond filling, mixing until well combined GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $150 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 1/5/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Tattoos and Tour Bus Births with Brantley Gilbert and John Crist

Play Episode Listen Later Dec 17, 2024 63:54

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: To Drink Or Not To Drink with Steve Furey and Craig Conant

Play Episode Listen Later Dec 10, 2024 60:23

Comedians Steve Furey and Craig Conant stop by the kitchen for “fish in a bag,” dirty rice, and a deep dive into the world of touring, drinking, ayahuasca, the “yips” and what put Craig on the wagon. Bet you're not thinking it's cops on horses. But it is. Follow Steve Furey: https://www.instagram.com/scubastevefurey Follow Craig Conant: https://www.instagram.com/craigpconant This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning This episode is brought to you by Raycon. Go to https://buyraycon.com/burning TODAY to get UP TO TWENTY-FIVE percent off, sitewide! This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Fish in a Bag and Dirty Rice Fish in a Bag Ingredients: * Olive Oil * 4 swordfish filets * Onions * Cherry tomatoes * Yellow, red and orange bell peppers * Red onion * Capers * Salt * Pepper * 4 tsp minced garlic * 2/3 cup chopped basil * Creole seasoning Steps: 1. Preheat oven to 425 degrees. Fold parchment paper into envelope. Sprinkle each filet with creole seasoning and place into bottom half of parchment envelope. 2. Finely slice peppers and onions. Cut cherry tomatoes in half. 3. Top each envelope with onion, tomatoes, peppers, capers, salt, garlic, basil, and sprinkle olive oil. Close the bag, flip over onto a baking sheet and bake for 20 minutes. Dirty Rice Ingredients: * 3 tbs vegetable oil * 1 pound chicken livers * ½ pound chicken sausage * 1 cup chopped yellow onion * ¾ cup chopped green bell pepper * ¼ cup chopped celery * 2 tsp minced garlic * 1 tbsp creole seasoning * 1 tsp salt * 1 tsp black pepper * 2 cups chicken stock * 2 bay leaves * 5 cups cooked rice * ¼ cup minced parsley Steps: 1. Cook rice. 2. Sauté chicken livers and sausage in oil. Once meat is brown, add onions, bell peppers, celery, garlic, creole seasoning, salt and pepper. 3. Add stock and bay leaves, bringing to a boil. Once boiling, lower heat to simmer and cook for 5 minutes. Add cooked rice and stir thoroughly. Remove bay leaves and add parsley. Learn more about your ad choices. Visit megaphone.fm/adchoices

Something's Burning: Talkin' Turkey w/ Country Club Adjacent: Jake, Griff, Mark, & Blake