High Gluttony

In this episode, Gretchen talks through one of her favorite foods, Duck Confit! and then turns it into duck rillettes.

Due to Gretchen being overwhelmed by making Christmas presents - this episode about Christmas presents is a few days late for the actual day. This spicy oil would be a great gift to yourself any time of year. Pickled fruits are probably a bit more specialized depending on your palate.

It's finally time to cover truffles! At least the chocolate ones. These easy holiday treats are so easy to modify and personalize. There is some discussion of ganache and what it is.

Gretchen made almond extract at home! So Simple! She talks through the process, why you can't just drink it straight, and what she may do different in the future. And this is a quick one.

Gretchen finally gets around to making carbonara and breaking down recipes from the internet, because there are a lot of them. Gretchen thought she was losing her mind at one point because all the recipes call for whole egg and she was taught with only yolks. And don't you dare bring cream anywhere near this sauce. In the end success was had with this sauce,

Join Gretchen again for another recipe she discovers does not have added benefits from making your own! Buckwheat flour proves a bit of a challenge and learn a bit about buckwheat in the process.

Another thing Gretchen will never feel compelled to make again! While papads seem fairly straightforward to make, there is probably a bit of a trick to them. And you can buy premade ones at the store or from your favorite Indian Restaurant, which feels like the better way to go. Listen to Gretchen struggle through this one!

Finally, we're braising! Gretchen makes a braised pork shoulder from Anthony Bourdain's Appetites Cookbook which uses coke! It's interesting and it works! Paired with Soba noodles and the recommended cucumber pickles, this dish is pretty fantastic. But of course Gretchen has notes!

Gretchen discusses why lentils are one of the best foods for you if you can manage to eat a half a cup per day! And why crispy lentils might be better - or at least helpful to add some variety to getting all those awesome nutrients. Also mentioned in this cute little episode - 400 degrees might be too hot to roast lentils, why you can't use the larger varieties, and that you can play with this rec...

What is better in summer than stone fruit? Gretchen found this recipe from Preppy Kitchen that is absolutely fantastic and works perfect with juicy fruit! Tender and tart this Plum version was even better than the original recipe that calls for peaches.

Join Gretchen on a journey of a simple laminated dough! So tasty! So Simple- but beware- the rolling takes a while. and maybe let these rest in the fridge overnight? Gretchen liked the results! Highly recommend trying to make these yourself, as they are super delicious. With tips at the end for extra deliciousness from around the internet.

Gretchen brings you another failure on her part this week. After getting confused during preparing for the episode the night before she accidentally swapped baking powder for baking soda, and ended up with not so crispy wings. But the sauce is so good it wasn't a complete failure, just a partial one.

Gretchen does a little dive into another recipe from The Flavor Equation and reads about carbonated beverages. Did you know that 3 entire things happen when you drink something carbonated? Gretchen sure didn't!

Gretchen agreed to make orange marmalade for her coworker's husband, so she figured she'd better use that for content! While the entire marmalade process took approximately 3 hours from preparing the oranges, to cooking the jam, to canning for storage, but this is cut down to just the essential content, so don't be fooled into thinking you'd be able to make marmalade in 23 minutes. Enjoy listening...

Gretchen speeds through making these delightful kebabs from the Fresh India, with slight modification for decreasing potential moisture. There is paste making, potato mashing, and attempting to not set the kitchen on fire. Listen now to find another reason you should purchase "Fresh India"!

Listen to Gretchen struggle with making a slab pie with a recipe she's not entirely sold on. Substitutions are made, ingredients forgotten and then hastily added back into the recipe, and struggles with crumbly dough.

Gretchen talks through another recent recipe she is now obsessed with, Sesame Roasted Carrots With Cous Cous And Feta - except she forgot the feta. Another recipe from "The Flavor Equation", she talks through the recipe and provides some facts about Sesame. It's another short but savory episode of High Gluttony!

In this episode, Gretchen provides a couple of programming updates and then talks for a little bit about some cookies she's been creating recently, Bolinhas and Coconut Thumbprint Cookies with tropical fillings, and her notes on what she'd do differently next time.

A little programming note for our Gluttoneers - we're taking a break after this episode and wish everyone a happy holiday season! But, for now, on to shepherd's pie...We've prepared a lot of mashed potatoes around here but adding them to the top of a casserole had eluded us until now. Behold, the shepherd's pie! Gretchen's version includes ground beef and lamb and Becca's uses mushrooms instead of...

It's soup season! We celebrate this cozy time of year with a tribute to our favorite, Marcella Hazan. Starting with dried beans and ending with lemon zest and olive oil, this easy and simple soup will be go-to dish for us this fall. Not only is our recipe from Marcella but we take it a step further and use a white bean named after the chef herself. It really is a soup situation with Marcella. Reci...

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 sour...

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...

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/

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...

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 po...