High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 92: Semolina Pudding and a Caramel Battle

What should have been a fairly simple and interesting dessert, turned into a caramel battle for Becca and we end up with mixed thoughts on this dish. We talk some more about FRANCE and learn a trick from Ginette to salvage burned milk and some tricks on planning a menu. Recipe Source: Semolina Pudding from France The Cookbook by Ginette Mathiot

Episode 91: Mushroom Soup and Simple Salad

Hopefully, the last of us hasn't scared everyone off mushrooms because we are throwing them in a soup! We focus in on the use of the words scant and heaping used in the recipe from FRANCE The Cookbook because as we all know Fannie Farmer would never use such vague words. The fun doesn't stop with our soup and we round out this course with a very simple lettuce salad and a sharp vinaigrette dressing evened out by some Crème fraîche and fresh herbs. One day we'll be done with FRANCE but not yet... Recipe Source: Mushroom Soup from France The Cookbook by Ginette Mathiot

Episode 90: Cauliflower Gratin and FRANCE forever

Can't stop, won't stop! We are still exploring FRANCE The Cookbook by Ginette Mathiot and we continue with our roux bases and add lots of cream and cheese this time. Throw in some blanched cauliflower and this decadent dish is ready to bake. We learn Giny's criteria for the perfect kitchen and share a trick for storing your gruyere. Recipe Source: Cauliflower Gratin from France The Cookbook by Ginette Mathiot

Episode 89: More FRANCE and Tomato Sauce

We continue our exploration of the classic FRANCE The Cookbook and dig into sauces. We chat about bases, methods, and as always, have lots of thoughts and questions like is mirepoix supposed to have ham and ew gross glad we don't commonly use animal blood as a sauce thickener these days! Join us as we get into it. Recipe Source: Tomato sauce from France The Cookbook by Ginette Mathiot

Episode 88: Ravigote Butter and FRANCE The Cookbook

We're starting a new adventure! For years, we've been wanting to get our hands into the classic FRANCE The Cookbook but the almost 1,000 page book was overwhelming until now (dun dun dun)! Join us as we begin our journey with Ginette Mathiot and get to the heart of the recipes that shaped a generation of French home cooks. The first recipe we test is a delicious but relatively silly process of boiling herbs, kneading them into softened butter, and then straining the herbs out...yeah, delicious and silly. Recipe Source: Ravigote Butter from France The Cookbook by Ginette Mathiot

Episode 87: Guacamole Two Ways

In another short adventure, we create guacamole two ways - a classic with onions, tomato, avocado, and a pantry style recipe that Becca adds to the list. We also share new learnings about the tasty avocado and eat lots of chips. Recipe Sources and Links: https://food-hacks.wonderhowto.com/how-to/what-do-when-you-dont-have-mortar-pestle-0161772/ https://www.mylatinatable.com/homemade-mexican-guacamole/ https://familiakitchen.com/the-history-of-guacamole-and-all-about-the-avocado/ https://www.healthline.com/nutrition/avocado-nutrition

Episode 86: G and B Make Hot Sauce

It is too cold for our comfort so we are warming up our bellies with some hot sauce. We chat about creation methods including fermenting vs not fermenting and discuss what distinguishes some of our favorite sauces from each other. It's a quick and spicy one for our Gluttoneers so settle in with your coolest terpene for a hot adventure! Recipe Source: https://thepracticalkitchen.com/why-you-should-make-your-own-hot-sauce/?_gl=1*f923mq*_ga*Rld2bnRzeV9xVkhLdGFkbTdxc2luSm51dXQ3ZjFPWlE2bHNyZFpVb1pDaWNZX0I3NjhsUC16YUp1LUxwd0lhQQ

Episode 85: Toum Round Two

In a weird turn of events, Gretchen tries to actually break a sauce on purpose. What? We know. Very weird. But, once Gretchen learned of a trick to use egg whites to fix a broken toum emulsion, we knew we had to revisit the creamy goodness of this garlic treat. Becca gets to sit this one out while Gretchen gives it her best against a worthy opponent. Recipe Source: https://www.seriouseats.com/traditional-toum

Episode 84: Cheeky Cheating Noods

We're making new year noodles for the nood year! We're also getting cozy with a warm bowl of comforting stroganoff. This dish was a staple in Gretchen's house growing up and even though we are making noodles from scratch, we bring in the stand mixer to make it a little easier on ourselves. Happy Nood Year, Gluttoneers! Recipe Sources: https://www.bbcgoodfood.com/recipes/beef-stroganoff http://nummykitchen.blogspot.com/2010/04/homemade-russian-noodles-lapsha.html

Episode 83: Gingerbread Cookies and Baked Brie

We're drinking prosecco, we're talking about molasses, and we're eating a wheel of cheese. Must be the holidays!! Join us for our latest journey into baking brie with puff pastry, rosemary, dried cranberries, pecans, and honey. We also gush (a lot, lol) about the gingerbread cookie that completely changes our minds about this holiday favorite. We hope our Gluttoneers are closing out 2022 with some great food, laughs, and tasty terps! Recipe Sources: Baked Brie https://www.onceuponachef.com/recipes/baked-brie-en-croute-with-honey-dried-cherries-rosemary-pecans.html Gingerbread Cookies https://www.bhg.com/recipe/santa-size-gingerbread-cookies/

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