High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 72: Marcella's Parmesan and Basil Walnuts

We're still deep in the world of Marcella Hazan's Italian Kitchen Cookbook. This time, we discuss Marcella's elementary rules of Italian cooking, create an easy appetizer of walnuts, butter, parmesan, and basil, and share some of our favorite apps from this section of the book. Nostalgia hits us at one point as we reminisce about our dinner parties of yore but it doesn't slow us down for long and before you know it, we are stuffing our faces with tasty walnut delights. Recipe Source: Parmesan and Basil Walnut Appetizer from Marcella’s Italian Kitchen Cookbook

Episode 71: Tomato, Cucumber, Red Onion Salad and Marcellas Italian Kitchen

It's no secret that we admire Marcella Hazan. Inspired by her food philosophy and approach to cooking, we launch the start of our deep dive into "Marcella's Italian Kitchen". Even though Marcella suggests closing out your meal with a salad, we are hopping around the book a bit and start with her classic salad of tomatoes, sweet red onions, cucumber, and basil. We share favorite parts from the intro and salad sections and learn a new trick for our onions. Off we go on a Marcella journey together! Recipe Source: Tomato, Cucumber, Onion and Basil Salad from Marcella’s Italian Kitchen Cookbook

Episode 70: A Very Intense Dessert

Wow. Let's make a fun dessert, we said. Let's start with our favorite fleur de lait ice cream, we said. Oh! What if we added cookie dough as a mix-in? Oh! What if that cookie dough was made with cannabutter? Oh! What if that fleur de lait ice cream with cannabutter cookie dough had a caramel sauce topper? And here we are with our best intentions of a simple dessert now becoming a monster, multi-day creation. But it was worth it! Becca had a battle with the caramel, Gretchen of course made two ice cream versions - one with cornstarch and one with tapioca, and we ended up with A Very Intense Dessert that that feels slightly like a sugary fever dream. Just another day at High Gluttony! Recipe Source: https://www.goodfoodstories.com/caramel-sauce/ Fleur de lait: Recipe by David Lebovitz from the book “The Perfect Scoop”

Episode 69: Cannabutter and Edible Cookie Dough

We finally made cannabutter together!! Gretchen has made her own cannabutter for years but this was the first time Becca was able to join her for the fun. We are using the magical butter machine because Becca was exhausted when we talked through the stovetop directions to making the powerful elixier that is cannabutter. We give a refresher on what decarbing your cannabis looks like and how cannabutter comes together, and then make edible cookie dough once our butter is ready to go. We're saving some of the dough for our next repisode to be mixed into our favorite ice cream. Thanks for your patience while we got this release together! Off we go on a canna journey! Recipe Sources: Magical butter machine owners manual America's test kitchen for the edible cookie dough

Episode 68: Re-release Consumption Part Two

We've got pet surgeries, plumbing emergencies, and new caper bushes happening at our houses so our next release is going to be delayed just a bit. It will be worth the wait, we promise. In the meantime, we are re-releasing our Consumption Part Two cannaquest which sets the stage for what's coming up by doing a deep dive into edibles and infusions. You'll also hear us mispronounce Endocannabinoid, probably get a few other things wrong, and confuse ourselves, of course. Enjoy, Consuuuuuuumption, part two (to be read in G's singing voice). Recipe Source: https://www.aperol.com/en-us/aperol-spritz-cocktail/

Episode 67: Miso Herb Grilled Cheese and Tomato Soup

We definitely could have called this one "sourdough talk" as Gretchen takes us on a sourdough journey culminating with a bready world cup. Once we know how unique this style of bread is then we get down to business and use it to make the meltiest, tastiest, herbiest grilled cheese with miso. We pair this delight with a chunky tomato soup recipe that we create ourselves and now no soup and sandwich combo will be enough for us. Recipe Source: https://www.halfbakedharvest.com/miso-butter-grilled-cheese/

Episode 66: Potato Salad with Capers and Mustard

Did we create maybe the best summer salad ever? This light and tasty dish swaps mayonnaise for mustard and lemon juice and gives us a great base to play around with ingredients. We also learn about capers and hear Gretchen's ongoing struggle with trying to grow these acidic little powerhouses on her own. Step inside the Homestead with us, Gluttoneers! Recipe Source: https://ellerepublic.de/en/mediterranean-potato-salad-with-mustard/

Episode 65: Rhubarb Upside Down Cake

G has been wanting to make this rhubarb upside down cake together for a while. When one of us could find fresh rhubarb, the other couldn't, or we both couldn't find any, and on it went. So, it took us a lot longer to get this recipe going than we wanted but oh em gee was it worth it. We clearly love upside down cakes around here but this one with its perfect balance of sweet and tart, soft and textured, and just the right amount of sticky, we think this one rises to the top...or the bottom, we should say :) Recipe Source: https://www.marthastewart.com/344240/rhubarb-upside-down-cake

Episode 64: Cinnamon (Redemption) Rolls

We just couldn't let it go after the great pistachio roll debacle a few repisodes ago, so we've decided it's redemption time. Using a recipe that creates soft, ooey-gooey, and buttery-sweet cinnamon rolls, we attempt these breakfast delights again. Becca has no measuring cups or a rolling pin, Gretchen makes a late ingredient addition that changes the game for her completely, we share some quoogles about cinnamon rolls, and G introduces us to the newest bunny member of the High Gluttony family. We also had the special opportunity to learn some more about hemp and the awesome products that Sights High Elevations has to offer. It's a busy day at the Homestead so step inside to join us for the fun. Recipe Source: https://www.ambitiouskitchen.com/best-cinnamon-rolls/

Episode 63: High Gluttony Tea Party

Green tea gimlets, two types of tiny sandwiches (beet and artichoke), and a cake filled with lemon curd and topped with cream cheese frosting and strawberries make up our freestyle High Gluttony tea party. Apparently, we can't be bothered with recipes anymore because all but the lemon curd are just what sounded good to us. We also chat about some silly tea party rules and share some reasons green tea is good for the bod. Thanks for joining us, Gluttoneers! Recipe Sources: https://www.thespruceeats.com/gunpowder-gimlet-recipe-760027 https://www.linsfood.com/eggless-lemon-curd-recipe/

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