High Gluttony

by Gretchen Heller and Becca Dewbey

Food Home and Garden

Season 1

Episode 102: Empanadas

We're embracing the meat pocket language of empanadas. Even though it's scorching hot out we turn on our ovens, food process our dough, and go rogue with our filling to create some tasty, savory hand pies. We talk a little about variations around the world and spend a lot of time getting to the perfect size. Tomatoes don't make an appearance in the dish but don't worry, we still chat about them because you can't escape the tomato this summer. Recipe Sources: https://www.laylita.com/recipes/choriqueso-empanadas/ https://www.laylita.com/recipes/how-to-make-empanada-dough/

Episode 101: Gazpacho

We're officially embracing a hot tomato summer with some ice cold gazpacho. G talks us through the original ingredients used and what this chilled soup can look like today and Becca shares the story of the moment she became a gazpacho convert. We're bringing back chilled soups! Recipe Source: https://spanishsabores.com/recipe-gazpacho-andaluz/

Episode 100: Hot Fudge and Butter Pecans

It's hard to believe, but we made it to our 100th episode! We commemorate the moment with homemade hot fudge and butter pecans for some celebration sundaes. We also reminisce about how much we've learned along the way, some of our challenges, and share our favorites. Thanks to our Gluttoneers for joining our journey so far. Here's to another 100! Recipe Sources: https://thestayathomechef.com/best-hot-fudge-sauce/ Buttered pecans: The Perfect Scoop Cookbook By David Lebovitz

Episode 99: Panzanella

We're digging into this classic summer salad by playing around with a few recipes - including one from Giuliano Hazan - learning some dish history, and reading about crimes against cucumbers from Marcella's Ingredienti book. We also share our love/obsession of Bizzy CBD gummies (use code HGBIZZY for your 15% off High Gluttony discount) and revisit that trick of soaking your red onions before adding them into our salads. Off we go to start the summer together, Gluttoneers! https://bizzycbd.com/ Recipe Source: https://giulianohazan.com/panzanella-tuscan-tomato-and-bread-salad/

Episode 98: Tortelloni Verde

We're letting our leek freak sides loose and adding them to everything in this dish from the dough to the filling to the sauce. These tortelloni are fairly easy to make, especially if you're using a stand mixer like Becca (who also makes an eggless dough) but the prep on all these veggies was intense. And the dishes! But the end result is a tasty and pretty spring pasta to usher in warmer days. We chat about the leek itself and learn the interesting way it s grown. Recipe Sources: https://foodwise.org/recipes/tortelloni-verdi-with-ricotta-field-greens-and-creamed-turnips/ https://www.aline-made.com/basic-pasta-dough/

Episode 97: Celeriac Remoulade

Keeping it light and easy this time, we make a tasty side dish or coleslaw alternative using celeriac for Becca and turnips and carrots for Gretchen. We chat about plant structure, get existential about roots, and confirm that our brains are now coded for true crime by how we describe peeling a celeriac bulb. We're also sipping on celery tonic drinks while we chat. Recipe Source: https://www.davidlebovitz.com/celery-root-remoulade-celeri-rem/ https://www.bonappetit.com/recipe/celery-tonic

Episode 96: Eton Mess

Quick, simple, delicious, and loaded with options for puns with its name, we embark on a very British, Eton mess adventure. With just three main ingredients - meringue cookies, whipped cream, and strawberries this dessert is quick and easy to make, especially if you cheat and buy cookies like we did. We're talking dish origins, customizations, egg foams, food astrology charts (seriously, does this exist?) and finally get to eatin' our messy creations (see - so many options). Recipe Sources: Eton mess recipe | BBC Good Food https://en.wikipedia.org/wiki/Eton_mess https://www.thespruceeats.com/eton-mess-the-classic-summer-dessert-435893

Episode 95: Four Twenty Broccoli Tart

It's our favorite high holiday and we are celebrating by creating an infused broccoli tart. Gretchen adds homemade cannabutter and Becca adds a drop of THC tincture to the dough. We top our tarts with lots of tiny, cute broccoli trees and pecorino cheese. Our result is what we call a "tartenstein" and doesn't exactly go as planned.

Episode 94: Armored Artichokes

We are breaking down the beautiful and defensive artichoke. Gretchen walks Becca through cleaning, preparing, and finally steaming our artichokes and we have to improvise a bit with Becca's steamer situation. Our dear friend Marcella Hazan makes an appearance through her Ingredient book and G ponders if there's a way she herself is the reincarnation of Marcella lol. It's another adventure this time with flower bud. Recipe Sources: https://www.liquor.com/recipes/lemon-drop/ Additional information from On Food and Cooking Cookbook

Episode 93: Eggless Shortbread Cookies

We may have discovered a new favorite cookie recipe. And leave it to Becca to find two back to back eggless desserts in a cookbook absolutely filled with eggs lol. But, this very simple and seemingly basic dough leaves a melt in your mouth texture with the perfect crunch. Eggless shortbread cookies, we'll be eating you again. Recipe Source: Eggless Shortbread Cookie from France The Cookbook by Ginette Mathiot

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