Gobble Gobble Gobble, It’s the Thanksgiving Episode
Episode 47: I took notes so you didn’t have to….today we are graced with the dynamic duo of Shari and Steve and are we talking all about thanksgiving!
Shari and Steve are back back back again! For those who missed their debut on the podcast please check out episode 18. They have been close friends for decades and I love spending time with them every chance I get. In the beginning of this episode I mention my lunch from the other day, Boozy Mushroom Toast from Diana Henry’s Cookbook, Simple. OMG it was so good. SO GOOD! And the cookbook is just beautiful.
Alright we need to get right into recipes. We talk about so many things and with Thanksgiving right around the corner I am sure your meal planning and prepping is underway.
Shari’s favorite Thanksgiving Recipes:
Winter Squash Gratin
1 lb. butternut squash, cooked and cubed
1 lb. cauliflower
2 tbsp. butter
2 tbsp. flour
2 c. milk
½ c. grated parmesan
½ tsp. nutmeg
Heat oven to 450. Quarter squash, scoop out seeds, season with salt and pepper, and wrap in foil. Bake 40 minutes or until tender. Let cool and peel and cube squash.
Steam cauliflower until just cooked through.
Melt butter in saucepan and add flour. Cook 1 minute, stirring constantly. Stir in milk and cook until it thickens. Add the cheese, nutmeg, salt, and pepper. Place cubed squash and cauliflower into a casserole dish and pour sauce on top. Sprinkle with more cheese and bake 15 minutes.
Green Bean Casserole
1 can (10 1/2 ounces) Campbell’s® Cheddar Cheese soup
1/2 cup milk
1 teaspoon soy sauce
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions (amount divided in recipe steps below)
Heat the oven to 350°F. Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Season the mixture with salt and pepper.
Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Bake for another 5 minutes or until the onions are golden brown.
Some Yummy Recipes
We also chatted about our cooking club adventures and we made Korean Pork Belly and Bok Choy Recipe one time and my second appearance in cooking club we made Julia Child’s Coq au Vin which WAS AMAZING! Also Shari and Steve have also recently made this Cioppino which was a total winner and Paulie Cooks Greek Chicken.
HAPPY THANKSGIVING EVERYONE! Now go forth and cook/eat some amazing food!!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
Mini Mini Mini Episode
Episode 46: I took notes so you didn’t have to….today we are diving into the candy grab bag of questions and doing a mini episode
Time is literally melting away for me this week. I am sitting here writing these show notes on Thursday afternoon while drinking my third cup of coffee for the day and hoping to get about a thousand more things done after, like apparently a French Cassoulet!? What lofty goals I have! But seriously where did the time go this week. I blinked and it’s Thursday afternoon at 2pm!? I know I was busy but I didn’t know I was THAT busy.
So let’s get into it!
Nespresso Yes or No?
Oh that would be a hell yes! I LOVE my nespresso machine. It make delicious espresso, takes up next to no room on my counter tops and who doesn’t love shopping for coffee by the tasting notes?! Personally I love my Pixie machine but they have many more to choose from now and different types of pods. I am an OG kind of nespresso gal, the original style pods and machine, but you do you! But whatever you do don’t skip the Milk Foamer…it’s worth EVERY PENNY! And again Nespresso if you want to hire me to take amazing pictures of your products…wink wink wink…I am totally here for that as well.
Flour…what to do when it’s about to go expire?!
Ok so you did the smell test and it smelled ok and you looked at the flour in the bag and it looked fine AND it’s only been expired for a few days or a week…well then my guess is it’s totally fine but again when it doubt throw it out. Here’s a few recipes that you can use a bunch of flour and then freeze them or give them away to friends or have a dinner party!
Homemade Fresh Pasta (freezes great too!)
Buttery Pie Crust Recipe (again freezes great!)
Dinner Rolls (best to enjoy fresh out of the oven with a ton of butter)
Pizza Dough Recipe, if you decide to freeze this you may want to add a little bit extra yeast to the dough as some will get killed off when you freeze it.
Got a ton of White Beans? I have some recipes for you!
Pizza Beans (SO SO SO GOOD)
Now go forth and cook/eat some amazing food!!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
New Jersey or Bust!
Episode 45: I took notes so you didn’t have to….today we are taking a trip to the Garden State with Cherly Mucha! So pack your bags and let’s get into this!
New Jersey, Jersey, NJ, The Garden State, That state from the Sopranos…whatever you want to call it. Jersey has a special place in my heart. Many of my closest friends I have had as an adult have come from New Jersey. I have spent so many great nights at shows, visiting friends, drinking one too many cocktails and waking up the next day and fixing that hang over the only way you should in NJ…a Taylor Ham, Egg and Cheese on whatever kind of carb you love. Honestly, I have a massive soft spot in my heart for this state so I thought it would be perfect place to do a food adventure because there are some foods that are so uniquely Jersey it deserves to be talked about.
Our tour guide is a friend who I have recently met through a few friends and here we are! Cheryl is a CPA and entrepreneur. She has a great company called CFO Your Way and also happens to have her own podcast, Pathways to Profitability, which I will be on in an upcoming episode so stay tuned for that!
So you’re about to road trip through New Jersey and want to know what are your must eats! Alright, we got you!
Taylor Ham, Egg and Cheese on a hard roll, everything bagel. I always do Salt, Pepper and Ketchup on mine but you do you! And now that I know you can put a hash brown on it, thanks to Cheryl I am all over that! You can get this ANYWHERE in NJ where they have breakfast sandwiches. Diners, coffee shops, bagel shops, ANY WHERE. It’s best enjoyed after a night of hanging out with your closest friends, laughing too much and maybe having one or two extra cocktails the night before. It’s everything you could ever want in the morning!
Whirly Bird, yep you read that right….a whirly bird, well…the best way I can describe it is that you take Taylor ham and kind of slice it sort of. Pan fry the stripes and get it really crispy and place American cheese on top of it all so it gets all melty and gooey and put it on a hard roll (aka a kaiser roll)
Tomato Pie in Trenton, it’s kind a pizza but way more sauce than cheese and here’s the top 10 list in Trenton. Hit all of them and do a tomato pie crawl!
Chicken Savory from the Belmont Tavern, just go…try it!
Fat Sandwich, Ok picture your sub roll…now think of every fried thing you could possibly eat….now put it in the sub roll and add some kind of sauce. BBQ, Pizza Sauce, Ranch, Hot Sauce, Brown Gravy…whatever. Yep, there you have it.
Disco Fries, similar to poutine but different. Go into any diner at 3am after maybe a drink or two that night and you want to order some disco fries! They will not disappoint
Rippers at Rutts Hut in Clifton NJ, ok wait for it….deep….fried…hot dog!
Going to the Hot Grill in Clifton and getting “one all the way”
Hanging out at the Shore aka the Beach in New Jersey….well you have to hit a few of the places below!
Kohrs Ice Cream, the orange twist!
Shrivers Salt Water Taffy, yes you can get it online but also go…and get it EXTRA fresh from the store plus you can pick out your own mix which is super exciting!
Grab a waffle and ice cream on the boardwalk!
Wanna make a few recipes from New Jersey….
Roasted Tomato Soup (Jersey has INCREDIBLE tomatoes)
Lasagna Pinwheels from Don Angie’s (not in NJ but close enough by)!
Cheryl was kind of enough to send her a favorite summer sauce recipe!
Cold Fresh Tomato Sauce
6 Medium ripe tomatoes
10 Fresh basil leaves
¼ c lemon juice
3 Tbsp olive oil
2 Tbsp chopped parsley
2 cloves garlic
1 tsp salt
½ tsp pepper
1 lb spaghetti
2 Tbsp butter
Bring small pot of water to a boil. Dip tomatoes into boiling water for approximately 15 seconds or until skin cracks. Peel & chop tomatoes. Put tomatoes in a strainer over a bowl and let drain for about 1 hour.
In the meantime, boil water and cook pasta.
Combine drained tomatoes, parsley, basil, lemon juice, oil, garlic, salt & pepper in a large bowl. Reserve.
Add butter to cooked, drained pasta.
Toss sauce with pasta.
Enjoy with a loaf of fresh, crispy bread!
Now go forth and cook/eat some amazing food!!
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth