High Gluttony

by Gretchen Heller and Becca Dewbey

Food Home and Garden

Season 1

Episode 112: Homemade Root Beer and Funky Floats

We've been wanting to make homemade root beer since March, but it takes about two weeks to get to the final product and we had to make a ginger bug, not to mention sourcing the unusual ingredients used. Oof. All in, this was quite the endeavor. We mix our finished root beer with ice cream and make what we call funky floats. Was it worth it? Join us on a root beer adventure to find out. Recipe source: https://nourishedkitchen.com/homemade-root-beer-recipe/

Episode 111: Scotcheroos

Our latest adventure finds up elbow deep in rice krispies, chocolate, peanut butter, and butterscotch. It's that time of year when there's an excuse to eat sugary treats all day long and we're starting with a mid-west favorite, the scotcheroo. We found these ingredients to be a great base to add in your favorite toppings like pretzels, coconut, or dried fruit, and because you use a 9x13 pan, there's plenty of space to play with and plenty of treats to supply a large group. Gretchen also breaks down what makes butterscotch different from caramel and we test our patience waiting for the final product to cool down. Off we go on another sweet journey! Recipe Sources: https://tastesbetterfromscratch.com/scotcheroos/https://www.ambitiouskitchen.com/homemade-pumpkin-spice-latte/

Episode 110: Green Apple Margaritas

Never content with making something simple, we get creative with green apples and put them into syrups, blenders, and even the freezer. Talking a little about what makes green apples unique, we ultimately end up with a few variations on an herby, apple margarita to kick off fall. Join us in making a "healthy" margarita lol. Recipe: https://olmecaaltos.com/apple-margarita/

Episode 109: Three Year Anniversary & Granumel Redux

Happy anniversary to us! It's been three whole years since we first released our "we're getting toasted and so is the sugar" episode, so we're celebrating by revisiting the toasty gem that is granulated caramel. This process of heating your sugar at 300 degrees for a few hours and stirring every 30 minutes, results in what we've termed granumel, and gives you a sugar with the dreamiest of textures that can be a sweet substitute in most recipes. We combine the final product with nectarines and make a few combos of crostini with varying herbs. Join us in celebrating three years of High Gluttony adventures. Woohoo! Recipe source for sugar: https://www.seriouseats.com/2016/05/how-to-make-caramel-without-melting-sugar.html We made up the ingredients for the crostini :)

Episode 108: Cheesy Japanese Sweet Potatoes

As soon as we saw this recipe on Weekend Home Kitchen's Insta, we knew we had to test it out. With just a few simple ingredients including Japanese sweet potatoes, cheese, oil, and spices, we ended up with a crunchy but soft, sweet but salty, and 100% tasty, treat. We add in some of our quoogles (quick google search) about Japanese sweet potatoes and go off on some sidetracks about baking sweet potatoes whole and vitamin D. Join us now for a potato adventure.

Episode 107: Skillet Pizza

It's been a few years since we ventured into pizza territory by making a Detroit style pie with that signature crisp edge and thick crust. Wanting to try a different approach, we make a new HG favorite with the skillet pizza. This style is close to a Neapolitan and comes together fast if you use a stand mixer like we did. After a quick 90 minutes of beauty rest for your dough, you've got pizza on the table 20 minutes later. And it is so good. Recipe Source:https://themodernnonna.com/easy-homemade-pizza-restaurant-style/

Episode 106: Burgers

Using tips from our fave, J. Kenji López-Alt, we dig into what makes the perfect burger. G sticks with the classic and creates an all beef burger while Becca attempts a beet-based veggie patty. G spices her toppings up with a black garlic mayo while Becca keeps it simple with white cheddar. Our biggest learning though? Keep your burgers and ingredients cold and always feel free to add whatever toppings you want. Recipe Sources: https://www.seriouseats.com/the-burger-labs-top-ten-tips-for-better-burgers https://chejorge.com/2020/05/21/vegan-beetroot-burgers/ https://themodernproper.com/pimms-cup

Episode 105: Basil Fleur de lait with almond balsamic brittle

What a combo we've stumbled upon! We build on the simple fleur de lait we made a few years ago and add basil and lemon zest. To be fair, we probably made it harder on ourselves than we needed it to be but we share some tricks for simplifying during our tasting and final thoughts. Not stopping there, we amp it up with an extremely simple brittle with sugar, nuts, and some balsamic vinegar. We'll take 12,000 more, please. Recipe Sources:https://www.loveandlemons.com/paloma/#wprm-recipe-container-47109fleur de lait: Recipe by David Lebovitz from the book “The Perfect Scoop” and adapted by Gretchen for the basil addition.

Episode 104: Three Easy Salad Dressings

We're officially back! If you're like us right now then turning on the oven or even thinking about spending more than a few minutes on food prep is not an option. We're loading up on salads this August and create three quick and easy options - an egg-free take on caesar, an herby italian, and a sweet miso - all taking less than 10 minutes to bring together. Apologies for the wonky sound on Becca's side. We were playing around with the audio before we started and never changed it. Wah wah. Enjoy our 15% off discount at https://bizzyaf.com/ with code HGBIZZY. Recipe Source: https://thewholecook.com/easy-homemade-italian-dressing/ https://food52.com/recipes/25681-no-frills-miso-dressing Unknown for Caesar: 4 tablespoons olive oil 3 minced garlic cloves 2 teaspoons anchovy paste 1 lemon squeezed (sometimes 1 is too much so start with half) 1 tablespoon Worcestershire sauce 1 tablespoon balsamic vinegar 1/2 cup parmesan 1 head of green leaf lettuce (washed and ripped/cut into pieces) ground pepper and salt more parmesan for the salad after the dressing has been mixed

Episode 103: Gretchen Grills while Becca Chills

We're back! Sort of. We recorded this grilling episode right before Gretchen got sick and this heat wave hit. So while it was still hot, don't worry, we weren't making G grill in 100 degree heat. We talk through the process of grilling vs a low (heat) and slow cook method and get into the origin of kebabs. G uses a combo of charcoal briquettes, olive, and apple wood for her skewered chicken thighs. Meanwhile, Becca who is not grilling, gets to relax and enjoy the show without all that smoke in her eyes. Thanks, Gluttoneers, for your patience while we took a little break. Remember to use our 15% off discount code HGBIZZY at https://bizzyaf.com/ and join our Patreon for uncontrolled silliness :) Recipe Source: https://www.thedeliciouscrescent.com/doogh-yogurt-drink/ https://www.thedeliciouscrescent.com/ayran-yogurt-drink/ https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/

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