High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 42: Caramel Making and Apple Dipping

Most of the time, we make dishes that we absolutely love to create a second, third, hundredth time...but with caramel apples - we are done! Never again! Take us out of the apple dipping game. These festive little treats are fun to look at. and for us, a disaster in waiting to prepare. This dish challenged us both in different ways, we learned some new things about apples and candy making, and we somehow end up discussing the very interesting way G's grandma would get to school. Thanks for joining us, Gluttoneers! Recipe Sources: Made-From-Scratch Caramel Apples Recipe Classic Caramel Apples Recipe

Episode 41: Pot Pie w/ Vinegar Crust

As cooler evenings start to roll in, we're looking for all things cozy right now and getting creative with a classic - pot pie. Join us as Becca swaps mushrooms for chicken and Gretchen indulges with duck confit and root vegetables. We discuss adding vinegar to your pie dough, Gretchen's cat, Kenzie, interrupting her at at the worst moment, and learn a few things about what not to do for the next time we attempt this dish. Recipe Sources: https://cooking.nytimes.com/recipes/1021241-extra-flaky-pie-crust https://www.thepioneerwoman.com/food-cooking/recipes/a11734/perfect-pie-crust-recipe/ https://www.marthastewart.com/7991906/why-add-vinegar-pie-dough

Episode 40: Limoncello and Alcohol Infusions

Gretchen and Becca are talking infusions and making limoncello. As the sun sets a little earlier each day, we're desperately trying to hold on to all the sunshine we can so we're bringing in the lemons for backup. We talk through this simple process, give an overview of alcohol and cannabis infusions, and share some new learnings about what a powerhouse the little lemon is for our bodies. Serendipitously, we mention a bunch of past episodes and round everything out with our friend, the terpene, popping up again. Recipe Source: https://www.thekitchn.com/how-to-make-limoncello-cooking-lessons-from-the-kitchn-197694

Episode 39: Zucchini Ricotta Ravioli

Gluttoneers! It's officially been a year since we released our very first repisode! Thanks for joining us on this journey! For our year anniversary, we decide to challenge ourselves a bit and make our first world level 4 dish - stuffed pasta with Marcella Hazan's tomato sauce. We talk about the Hazan family and Marcella's influence and impact in America, discuss ricotta, and get ridiculous, as always. Recipe Source: https://www.npr.org/sections/thesalt/2013/09/30/227855007/remembering-marcella-hazan-who-brought-a-taste-of-italy-to-america https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce https://www.washingtonpost.com/recipes/swiss-chard-ravioli/14885/

Episode 38: Pumpkin Cranberry Upside Down Cake

We're a little ahead of the fall season but we were feeling a little moody and needed to eat all the cake and sugar! We're making pumpkin cranberry upside down cake that's been a staple in Gretchen's house for 20 years! This is "a cake that makes its own caramel sauce" and wow is it delicious. We talk about why pineapple is being entirely too selfish by being the only name in the upside down cake game. Join Becca and Gretchen as we suggest that G's cat, Ginger might be British, chat about the benefits of pumpkin, cranberry, and pecans - which all make this a really healthy cake :). Recipe Source: From the Cookbook, A Passion For Dessert, By Emily Lucchetti

Episode 37: All Things Corn

Join us as we make popcorn on the stovetop and use it to garnish an easy and delicious summer corn soup. We also learn a lot about corn and its history, discover a little more about each other (cat food, Becca??), and get angsty about life. Recipe Source: https://dashofsavory.com/creamy-sweet-corn-soup/

Episode 36: Korean Pickled Garlic PPU

Calling all garlic fans! We're bringing back our Pantry Power Ups since it's been a while that we've ventured into these sometimes easy, sometimes challenging, but always tasty additions to our main dishes. Join us as we make one whole pound of Korean pickled garlic and test out a method for removing all those garlic peels. We learn a little about vinegars, pickling, and get really into eating potato chips with the brine - one downside to cooking while stoned. Recipe Source: https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/

Episode 35: Interview with Mary Sanders and Psychedelics

We are excited to share our conversation with the inimitable, Mary Sanders. Mary is many things, including a social worker, psychotherapist, advocate, and passionate leader in the field of psychedelic therapy. As our Gluttoneers know - we're pretty focused on cannabis around here but believe all plant medicine holds value and we're grateful for the opportunity to learn more from Mary. We discuss perceptions around drugs and drug usage, impacts on the body, and discover more about how psychedelics like Psilocybin, MDMA, Ketamine, and more are responsible for aiding in the treatment of trauma and PTSD. Join us for our latest adventure as we do a deep dive into all things Psychedelics. Find more info on Mary here: https://www.empath-center.com/read-me https://www.psychologytoday.com/us/therapists/mary-k-sanders-oakland-ca/735431

Episode 34: Nectarine Sticky Stuff

We're jamming and syruping this time as we make nectarines two ways. We learn about canning, pectin, stone fruit, and we accidentally discover fruit fermentation! Listen along now as G and B make a mess and enjoy lots of sugar. Recipe Source: https://www.foodandwine.com/fruits/peach/diana-henry-how-to-eat-a-peach

Episode 33: Fleur de lait

It's SO hot!! We can't stop thinking about ice cream so G brings back a favorite of hers - fleur de lait - and we learn about the differences in ice cream styles, how they're made, and how these simple ingredients vary in each style. Join us now for to see how our fleur de laits fared. Recipe Source: Recipe by David Lebovitz from the book “The Perfect Scoop”

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