High Gluttony

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...

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 top...

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 ta...

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...

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...

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 be...

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/

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-...

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 addin...

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...

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.david...

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...

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.

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 tim...

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 Gin...

What should have been a fairly simple and interesting dessert, turned into a caramel battle for Becca and we end up with mixed thoughts on this dish. We talk some more about FRANCE and learn a trick from Ginette to salvage burned milk and some tricks on planning a menu. Recipe Source: Semolina Pudding from France The Cookbook by Ginette Mathiot

Hopefully, the last of us hasn't scared everyone off mushrooms because we are throwing them in a soup! We focus in on the use of the words scant and heaping used in the recipe from FRANCE The Cookbook because as we all know Fannie Farmer would never use such vague words. The fun doesn't stop with our soup and we round out this course with a very simple lettuce salad and a sharp vinaigrette dressin...

Can't stop, won't stop! We are still exploring FRANCE The Cookbook by Ginette Mathiot and we continue with our roux bases and add lots of cream and cheese this time. Throw in some blanched cauliflower and this decadent dish is ready to bake. We learn Giny's criteria for the perfect kitchen and share a trick for storing your gruyere. Recipe Source: Cauliflower Gratin from France The Cookbook by Gin...

We continue our exploration of the classic FRANCE The Cookbook and dig into sauces. We chat about bases, methods, and as always, have lots of thoughts and questions like is mirepoix supposed to have ham and ew gross glad we don't commonly use animal blood as a sauce thickener these days! Join us as we get into it. Recipe Source: Tomato sauce from France The Cookbook by Ginette Mathiot

We're starting a new adventure! For years, we've been wanting to get our hands into the classic FRANCE The Cookbook but the almost 1,000 page book was overwhelming until now (dun dun dun)! Join us as we begin our journey with Ginette Mathiot and get to the heart of the recipes that shaped a generation of French home cooks. The first recipe we test is a delicious but relatively silly process of boi...

In another short adventure, we create guacamole two ways - a classic with onions, tomato, avocado, and a pantry style recipe that Becca adds to the list. We also share new learnings about the tasty avocado and eat lots of chips. Recipe Sources and Links: https://food-hacks.wonderhowto.com/how-to/what-do-when-you-dont-have-mortar-pestle-0161772/ https://www.mylatinatable.com/homemade-mexican-guacam...

It is too cold for our comfort so we are warming up our bellies with some hot sauce. We chat about creation methods including fermenting vs not fermenting and discuss what distinguishes some of our favorite sauces from each other. It's a quick and spicy one for our Gluttoneers so settle in with your coolest terpene for a hot adventure! Recipe Source: https://thepracticalkitchen.com/why-you-should-...

In a weird turn of events, Gretchen tries to actually break a sauce on purpose. What? We know. Very weird. But, once Gretchen learned of a trick to use egg whites to fix a broken toum emulsion, we knew we had to revisit the creamy goodness of this garlic treat. Becca gets to sit this one out while Gretchen gives it her best against a worthy opponent. Recipe Source: https://www.seriouseats.com/trad...

We're making new year noodles for the nood year! We're also getting cozy with a warm bowl of comforting stroganoff. This dish was a staple in Gretchen's house growing up and even though we are making noodles from scratch, we bring in the stand mixer to make it a little easier on ourselves. Happy Nood Year, Gluttoneers! Recipe Sources: https://www.bbcgoodfood.com/recipes/beef-stroganoff http://numm...

We're drinking prosecco, we're talking about molasses, and we're eating a wheel of cheese. Must be the holidays!! Join us for our latest journey into baking brie with puff pastry, rosemary, dried cranberries, pecans, and honey. We also gush (a lot, lol) about the gingerbread cookie that completely changes our minds about this holiday favorite. We hope our Gluttoneers are closing out 2022 with some...