High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 82: Puff Puff Sip Sip - Cock and Mocktails

We've decided it's time to get drunk! Since we've reached that point in the year when time stops, champagne flows, and December turns into a fever dream, we are ready to get festive with our beverages. Making four drinks total (two of which can be non-alcoholic), we try out a Grapefruit Cardamom Gin Fizz, a Hot Buttered Rum, a West 75th, and what we're calling G's home garden inspo drink. Gretchen also gives us a quick review of sparkling wines and what makes prosecco unique. Off we go to puff puff sip sip our way through the rest of 2022. Recipe Sources: https://themodernproper.com/grapefruit-cardamom-gin-fizz https://www.allrecipes.com/recipe/23040/hot-buttered-rum-batter/ https://www.liquor.com/recipes/west-75th/

Repisode 81: Pet Treats

This holiday season, we're making gifts for our furry friends! Gretchen uses her own recipe and method to create bunny treats with hay, pumpkin puree, and some fresh fruits and veggies, and Becca makes Moose what will become his most favorite snack. We share some stories about our pets, including some of the more interesting ways Gretchen's pets have come to her, and Becca goes on a rant about where the pumpkin puree lives in grocery stores. Recipe for moose/dog treats: https://www.allrecipes.com/recipe/133123/peanut-butter-and-pumpkin-dog-treats/

Repisode 80: Thanksgiving Sides

We have a lot to be thankful for this year and those tasty Thanksgiving sides are definitely on that list. Last year, we attempted to find the best mashed potato method, and this year, we try our hand at some of the traditional sides you'll find next to your turkey. We stick to a classic green bean almondine but mix it up with our brussels sprouts by making satisfyingly crunchy, and completely covered in parmesan, brussels chips. Both bring a pop of color and a gratifying texture to your table. Gretchen gives us the breakdown on why brussels may have gotten such a bad rap and how to avoid that bitter taste we often associate with these little green vegetables. We wish all our Guttoneers a happy start to the holiday season! Off we go to bigger pant sizes! Recipe Sources: https://www.saveur.com/article/Recipes/Green-Beans-Almondine/ https://www.delish.com/cooking/recipe-ideas/a19673558/best-brussels-sprout-chips-recipe/

Episode 79: Veggie Enchiladas

This was one of those rare occasions when Gretchen says, "I don't even miss the meat". That's right. Our resident carnivore is becoming a vegetar...jk jk couldn't even finish that sentence lol. But, these veggie-filled, (and of course, packed with cheese, covered with cheese, topped with cheese) enchiladas are so tasty and satisfying that you might start adding them to your regular rotation - even without the meat. Becca gives us a quick history of the tasty enchilada and we do a bit of our usual, make it up as you go method. Off we go on a rolled tortilla adventure! Recipe Sources: https://www.isabeleats.com/red-chicken-enchiladas/ https://www.manjulaskitchen.com/vegetable-enchilada/ https://www.patrontequila.com/cocktails/patron-silver/patron-perfect-margarita.html?gclsrc=aw.ds&gclid=Cj0KCQjw94WZBhDtARIsAKxWG--UV-Mt6M-N5HtFAz_6YNMTzBsSz6RNxIBCUOGBHKCI716I9JTA0tcaApTbEALw_wcB&utm_medium=cpc&utm_campaign=&utm_source=google&mkwid=&utm_term=classic%20margarita%20recipe&pcrid=419457629443

Episode 78: Butternut Squash and Apple Risotto

We've been craving risotto for a while now and settled on a fall twist by adding squash and apples. Of course, in true High Gluttony fashion, Gretchen found a new-to-us Kenji Lopez-Alt risotto cooking method the night before recording that requires way less stirring, so we had to try it. Smashing our fall recipe together with Kenji's method meant we had lots of hmmmm is this right moments but the taste was spot on in the end. We're determined to try Kenji's method again without the squash and as always, we learned a lot about what not to do lol. Happy test out new methods November, Gluttoneers! Recipe Sources: https://www.garlicandzest.com/autumn-squash-risotto-parmigiano-reggiano/ https://www.seriouseats.com/how-to-make-perfect-risotto-recipe

Episode 77: Pumpkin Carving and Curry Pumpkin Seeds

It's almost Halloween so Becca tries to shoehorn some spookiness into High Gluttony as we delicately carve pumpkins (lol), and learn that pumpkin seeds are loaded with nutrients and help you heal wounds. A good treat to have in your kitchen when using a knife on a slippery round gourd this time of year. We share some tips on preserving your cut pumpkin but ours molded real fast so our best advice is to wait to carve until the last minute. Happy Halloween, Gluttoneers! Recipe Source: https://www.seriouseats.com/roasted-pumpkin-seeds-curry-mint

Episode 76: Carrot Cake with Egg Scaffolding

(Update as of 10/16 - looks like the wrong version of this was uploaded - oops - that's what we get for using a computer while high, lol - it's fixed now ). Wrapping up our six-part adventure journeying through Marcella's Italian Kitchen, we conclude with a slightly heartier, slightly unusual, and supported by egg white scaffolding, carrot cake. Marcella's cake uses ladyfingers cookies, fresh carrots and nuts, and tastes nothing like the sweet carrot cake of Becca's dreams, lol. Gretchen talks us through cream of tartar and baking soda, and we read Marcella's tips on storing and cooking your carrots. While we may be stepping away from this cookbook for a bit, Marcella's recipes, words (and opinions!), will remain in our hearts forever. In Marcella we trust (except for the tuna on the plane suggestion, and, just no). Recipe Source: Carrot Cake from Marcella's Italian Kitchen

Episode 75: Scallops, Veal Scallopini, and Sautéed Celery

We've reached the mains portion of our Marcella's Italian Kitchen exploration and Gretchen focuses on veal while Becca enjoys bay scallops for our respective proteins. To accompany our mains, we create a simple, sautéed celery with orange. We share Marcella's thoughts on the traditional Italian meal coursing and learn some tricks for storing your celery (Marcella says there's no reason to wait for a reason to buy celery, lol). We're getting close to completing our Marcella marathon with just one last course of dessert left to go. Thanks for joining us so far in our obsession, Gluttoneers! Recipe Source: Scallops, Sauteed celery, and veal all from Marcella's Italian Kitchen Cookbook

Episode 74: Marcella's Mozzarella Potatoes

Gluttoneers! Can you believe it's been two years since our very first release? We've learned, we've grown, we've consumed a lot of cannabis and we're grateful to you for joining us on our journey! For our latest adventure, we are making the cheesy, crunchy, deliciously perfect, Marcella's Patate Maritate. This potato union is strengthened by mozzarella and we all know that's the strongest foundation possible. Off we keep going! Recipe Source: Patate Maritate from Marcella's Italian Kitchen Cookbook

Episode 73: Marcella's Spaghetti with Cantaloupe Sauce

It's a pasta repisode!! yay! We've hit the intriguing and educational pasta section of Marcella's Italian Kitchen and settle on a recipe for sauce that uses fresh cantaloupe and heavy cream. We learn about the best flour to use for different pasta applications, get to read about Marcella's strong opinions on pasta extruders, and finally, taste our version of the extremely unique, Tonnarelli al Melone. We also may have discovered a new motto for the podcast (and life?) that is "In Marcella we trust". Join us as our obsession continues. Recipe Source: Tonnarelli al Melone from Marcella's Italian Kitchen Cookbook

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