High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 62: Filo Dough Appetizer Party

We're throwing a party and bringing all the appetizers. At least, all the appetizers wrapped in filo dough. We must have been hungry when planning this repisode because the result is a no recipe, no rules, just lots and lots of cheese wrapped in flaky layers kind of situation. We try our hand at three flavors - kalamata, goat cheese, and pine nuts - cheddar cheese, honey, and green apple - and, finally - feta, spinach, and dill. The most important ingredient though? Butter, obviously. We make up these recipes as we go and use store bought filo dough for convenience.

Episode 61: Fresh Asparagus Salad and Baked Goat Cheese

Gretchen is back in front of the oven watching cheese bake, we're learning about foragers vs grazers, comparing goat cheese to cow cheese, and setting time limits so we don't just chitchat the whole episode away. Our Gluttoneers will not believe it but we complete this tasty dish in under 30 minutes. It's true. We're totally different people now. Off we go! Recipe Sources: https://pinchandswirl.com/baked-goat-cheese/ Asparagus salad was made up and included: Asparagus with olive oil, lemon juice, Parmesan, salt, pepper.

Episode 60: Pea Soup with Parmesan Crisp

We're back after a slight delay! This time, we've got peas, parmesan, prosciutto, and a very excited Gretchen! G fills us in on the stages of parmesan making, we chat about the very serious and important Consorzio del Parmigiano Reggiano, and we get to experience the cheese-making process through G's memories of her Parma travels. Becca is busy worrying there's too much liquid in her soup but learns that the milk used for parmesan comes from cows only during spring, summer and parts of fall, because the cows have to feed on green grass only. And we thought the pistachio was precious. Thanks for joining us, Gluttoneers! Recipe Source: https://www.bhg.com/recipe/soups/spring-pea-soup/ https://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crisps-recipe-3381387 https://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crisps-recipe-3381387

Episode 59: Salt and Vinegar Chips (On Fire)

In honor of our favorite Holiday - 4/20 - and as a tribute to the crisps G enjoyed on her recent visit G to the UK, we decided to make salt and vinegar chips two ways - baked (had to) and fried. Except, Becca has never fried before and we maybe both set off our fire alarms - oops! We do learn some solid (ha) facts about salt, including which one is the saltiest salt. Step inside the Homestead with us, Gluttoneers! Recipe Source: https://www.tasteofhome.com/recipes/homemade-potato-chips/ https://www.thespruceeats.com/baked-potato-chips-recipe-2238399

Episode 58: Pickled Veggie Sandwich

Welcome to the Homestead, Gluttoneers! Or, we could say, welcome to the time G and B made a new intro and put their future vision for High Gluttony into the world and then immediately freaked out! Join us as we open our imaginary doors at the High Gluttony Homestead and create the most delicious pickled veggie sandwich. This World Level 1 dish is the start of our quest to find the perfect vegetable sandwich and we hope you have as much fun listening as we did making it. Off we go on our next adventure! Recipe Source: https://www.howsweeteats.com/2022/02/pickled-veggie-sandwich/

Episode 57: Caramels, Energy Densing, and Foil

This was a fun one for us! If our Gluttoneers don't already know, G makes caramels every year for holiday gifts and as you can imagine, they are highly coveted treats, so when she was preparing to travel to London to visit family, her niece insisted that Gretchen bring this candy along. Which means, it was time to throw Becca into the caramel-making game. And what a mess it was, lol. We learn about condensed milk and talk ourselves into why it's good for you, our tin foil molds itself to our caramels, and miraculously, all our pans are not destroyed. All in all, another great High Gluttony adventure! Thanks for joining us! Recipe Source: https://www.thespruceeats.com/soft-caramels-520443

Episode 56: Chefquest- Ruth Graves Wakefield & THE Chocolate Chip Cookie

It's no secret that G and B love chocolate chip cookies given that we've made them at least three times together for recordings but we wanted to know a little more about how these delicious treats made their way into our hearts, bellies, and ears. So settle in for a Chefquest as we discuss the somewhat sneaky, definitely dedicated, and creatively deliberate, Ruth Graves Wakefield - the mother of the chocolate chip cookie and the reason we have chocolate chips today. Recipe Source: https://newengland.com/food/original-toll-house-cookies/

Episode 55: Cauliflower Korma With Blackened Raisins and Fresh Coconut Rice with Cashews & Shallots

G and B are once again making a mess in the kitchen. This time, we're using about 1,000 ingredients (even if Becca is missing a crucial component), talking about cauliflower and curry leaves, and creating a very pretty and very tasty korma and rice. Both recipes come from the Fresh India cookbook and as usual, we are exhausted by the end of our meal prep. Off we go again, Gluttoneers! Recipe Source: Korma Recipe from Fresh India Cookbook https://selfproclaimedfoodie.com/coconut-lime-daiquiri/

Episode 54: Ketchup

Get your tomatoes, get your onions, get your blender, but be sure to not overuse your ground cloves :) cause we're making ketchup! This classic condiment is a staple in both our houses and Gretchen walks us through a pretty easy recipe that can be made anytime. We talk about the history, what the deal is with ketchup vs catsup, and Becca's tongue goes numb. Join us for a Pantry Power Up adventure, Gluttoneers! Recipe from America's Cookbook

Episode 53: Focaccia

Join us now for our focaccia adventure! After watching a lot of Great British Bake Off over the Holidays, and seeing that it is, indeed, possible to make focaccia in one day - we had to give a try. Using about a gallon of olive oil and get all sticky and squishy with our dough. G also gives us a rundown on yeast (I'm sorry, its a mushroom?) and we learn some more about how the yeast we used impacted our pistachio rolls. Thanks for listening, Gluttoneers! Recipe Source: https://www.goodto.com/recipes/paul-hollywood-s-focaccia

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