High Gluttony

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 abou...

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 t...

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 Sourc...

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,...

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 impact...

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...

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/re...

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 l...

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

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 ab...

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...

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 pre...

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...

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...

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)...

Most of the time, we make dishes that we absolutely love to create a second, third, hundredth time...but with caramel apples - we are done! Never again! Take us out of the apple dipping game. These festive little treats are fun to look at. and for us, a disaster in waiting to prepare. This dish challenged us both in different ways, we learned some new things about apples and candy making, and we s...

As cooler evenings start to roll in, we're looking for all things cozy right now and getting creative with a classic - pot pie. Join us as Becca swaps mushrooms for chicken and Gretchen indulges with duck confit and root vegetables. We discuss adding vinegar to your pie dough, Gretchen's cat, Kenzie, interrupting her at at the worst moment, and learn a few things about what not to do for the next...

Gretchen and Becca are talking infusions and making limoncello. As the sun sets a little earlier each day, we're desperately trying to hold on to all the sunshine we can so we're bringing in the lemons for backup. We talk through this simple process, give an overview of alcohol and cannabis infusions, and share some new learnings about what a powerhouse the little lemon is for our bodies. Serendip...

Gluttoneers! It's officially been a year since we released our very first repisode! Thanks for joining us on this journey! For our year anniversary, we decide to challenge ourselves a bit and make our first world level 4 dish - stuffed pasta with Marcella Hazan's tomato sauce. We talk about the Hazan family and Marcella's influence and impact in America, discuss ricotta, and get ridiculous, as alw...

We're a little ahead of the fall season but we were feeling a little moody and needed to eat all the cake and sugar! We're making pumpkin cranberry upside down cake that's been a staple in Gretchen's house for 20 years! This is "a cake that makes its own caramel sauce" and wow is it delicious. We talk about why pineapple is being entirely too selfish by being the only name in the upside down cake...

Join us as we make popcorn on the stovetop and use it to garnish an easy and delicious summer corn soup. We also learn a lot about corn and its history, discover a little more about each other (cat food, Becca??), and get angsty about life. Recipe Source: https://dashofsavory.com/creamy-sweet-corn-soup/

Calling all garlic fans! We're bringing back our Pantry Power Ups since it's been a while that we've ventured into these sometimes easy, sometimes challenging, but always tasty additions to our main dishes. Join us as we make one whole pound of Korean pickled garlic and test out a method for removing all those garlic peels. We learn a little about vinegars, pickling, and get really into eating pot...

We are excited to share our conversation with the inimitable, Mary Sanders. Mary is many things, including a social worker, psychotherapist, advocate, and passionate leader in the field of psychedelic therapy. As our Gluttoneers know - we're pretty focused on cannabis around here but believe all plant medicine holds value and we're grateful for the opportunity to learn more from Mary. We discuss p...

We're jamming and syruping this time as we make nectarines two ways. We learn about canning, pectin, stone fruit, and we accidentally discover fruit fermentation! Listen along now as G and B make a mess and enjoy lots of sugar. Recipe Source: https://www.foodandwine.com/fruits/peach/diana-henry-how-to-eat-a-peach

It's SO hot!! We can't stop thinking about ice cream so G brings back a favorite of hers - fleur de lait - and we learn about the differences in ice cream styles, how they're made, and how these simple ingredients vary in each style. Join us now for to see how our fleur de laits fared. Recipe Source: Recipe by David Lebovitz from the book “The Perfect Scoop”