High Gluttony

di Gretchen Heller and Becca Dewbey

Cibo Casa e giardino

Stagione 1

Episode 52: Chefquest - Our Friend Fannie Farmer

We're very excited to share our first Chefquest! When creating our Parker House Rolls - we both heard the name Fannie Farmer for the first time. After reading a little more about her - we were pretty by all her contributions to the culinary and food science world. Just to name a few - she gave us that whole practice of leveling your ingredients, she spread the domestic science movement across the US, taught Doctors about nutrition and food science and the importance those two things have on healing - especially for those who are ill. Fannie accomplished a lot and we were inspired by her so we thought we'd talk about that for about 45 minutes with you. We also spend a considerable amount of time discussing food and traditions around eating in the Victorian era (I'm sorry, horses??). Thanks for joining us for something a little new - we hope you enjoy, Gluttoneers!

Episode 51: Orange and Cardamom Olive Oil Cake

Since Gretchen's garden was overflowing with citrus and we couldn't get the idea of making an olive oil cake out of our heads - we searched and searched (for about 5 minutes) and landed on an upside down orange and cardamom version. We're also talking our listeners through an olive oil tasting while we chat about what makes this citrus cake so light and fluffy. Recipe Source: https://food52.com/recipes/84827-olive-oil-cake-recipe-with-cardamom-orange

Episode 50: Parker House Rolls (Or Butter Talk)

You know how we had to push back a few releases because December was just too much? Well, one of those repisodes was recorded right after Thanksgiving and we're finally getting around to releasing it. Technically, we're making the classic Parker House Rolls but we kind of spend a lot of time just talking about butter. It's an important ingredient in the rolls, for sure, and we just really really like butter. Ghee also makes an appearance and we learn some very cool things that lead us to believe we'll never look at those little yellow tubs of brightness the same again. As G says, "I didn't fully appreciate the thingness of it". Recipe Sources: https://www.savingdessert.com/parker-house-rolls/ https://cooking.nytimes.com/recipes/1017773-fannie-farmers-parker-house-rolls

Episode 49: Pistachio Rolls

Our pistachio paste is back and this time, we're using it to make pistachio rolls. We spend about 1,000 hours trying to make these and hit road blocks at every step. We test our stamina, learn a lot about how to make things better for a next time (including, maybe, starting with the right yeast...), and decide the pistachio kinda hates us. Recipe Source: https://www.seriouseats.com/pistachio-buns

Episode 48: Frites, Mussels, and Steaks, Oh My!

Welcome to the New Year, Gluttoneers! We are excited to be heading into another year with our friends and have a fun little treat for your listening experience. G talks us through how to fry some potatoes, how to steam mussels, and perfectly sear a steak. Just like this last year, some things have changed us forever, and we're not even sure if Becca can eat seafood anymore - gasp! We talk a bit about mollusks - like, what is it even? And, Gretchen shares some common fry accompaniments around the world. Let's gear up for 2022 with lots of crispy frites! Recipe Sources: https://www.inspiredtaste.net/1773/steamed-mussels-in-a-white-wine-broth/ https://smittenkitchen.com/2017/03/easiest-french-fries/

Episode 47: Re-Release En Croute 1 & 2

Hey, Gluttoneers! We are exhausted by all the things lately and keep running out of time. We're excited to release a new repisode on January 1 and until then, enjoy our En Croute series combined into one really fun and kinda long experience. Off we go to 2022! Recipe Sources: Puff Pastry: https://www.thekitchn.com/how-to-make-puff-pastry-222312 Salmon En Croute: https://www.bbcgoodfood.com/recipes/salmon-en-croute Beef Wellington: https://www.delish.com/cooking/recipe-ideas/a58702/easy-beef-wellington-recipe/ Other Information Sourced from: On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee

Episode 46: Pistachio Paste and Chocolate Mousse

Alternate title: Oh my god this took so long! A little backstory - Gretchen found a recipe for pistachio paste and pistachio rolls and we thought we'd tackle the paste part first since it seemed somewhat manageable - or so we thought. With relatively few steps, we did not anticipate spending almost four hours working on this item. Our fingers may never be the same again after blanching so many precious pistachios but our spirits are soaring because this paste is delicious!! G also shows Becca how to make eggless mousse which we top with our freshly pulverized nuts. Recipe Sources: https://platedcravings.com/easy-chocolate-mousse-recipe/ https://www.seriouseats.com/homemade-pistachio-paste

Episode 45: The Great Mashed Potatoff

We use pretty much every one of our bowls, make a mess out of all of out pots, and add waaaaay more butter than the recipes suggest, but we did it! We made a decision about how we like our mashed potatoes - probably :) We're going all in and comparing 4 recipes to decide which potato we prefer (yukon gold vs russet), what combo of liquid dairy is best (buttermilk vs whole vs heavy cream), and how garlic and cheese add to the mix. Best part about it was eating all the test cases. Join G and B for the Great Mashed Potatoff! Recipe Sources: https://www.williams-sonoma.com/recipe/buttermilk-chive-mashed-potatoes.html https://www.seriouseats.com/ultra-fluffy-mashed-potatoes-recipe https://www.gimmesomeoven.com/best-mashed-potatoes-recipe/ https://www.bhg.com/recipe/vegetables/gruyere-garlic-mashed-potatoes/

Episode 44: Super Thick Chocolate Chip Cookies with Granulated Caramel

We're finally completing a goal of ours from over a year ago - to share the joy that is the Super Thick Chocolate Chip Cookie! Gluttoneers know that we cannot get enough of the granulated caramel that we made in our first release and these cookies insist on that being included here for max tastebud pleasure. Our sizes vary from the suggested six ounces (seriously not kidding on the thick part), we test out the difference between resting and not resting your cookie dough, and we can compare the sugar toasting process to decarboxylating your cannabis. Join us for our adventure with maybe the biggest cookies ever. Recipe Sources: https://www.seriouseats.com/super-thick-chocolate-chip-cookie-recipe https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html

Episode 43: Wassail

What in the wassail? We're filling our homes with the sweet smell of wassail! The non-alcoholic version of this tasty apple cider drink was often made by Becca's mom in the fall so we wanted to better understand the history, ingredients, and even the name of this warming concoction. Sticking to some traditional recipes but making our versions (including some delicious frozen concentrate additions) we sip, savor, and enjoy the medley of apple and spice. Recipe Sources: https://www.thekitchn.com/recipe-wassail-punch-133422 https://www.foodandwine.com/recipes/wassail https://tastesbetterfromscratch.com/hot-wassail/

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