Not A Single Fork

Not A Single Fork

Just another podcast about food and cooking read less
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Episodes

E 248 An Entertaining Deep Dive
08-11-2024
E 248 An Entertaining Deep Dive
How about some insights on planning and executing the perfect dinner party? Here's what's important: preparation, organization, and creating a fun atmosphere for guests. Embrace imperfection and enjoy the process of entertaining. Here's your detailed game plan. THE GAME PLAN Two days before your dinner or event: Make a list, grocery shop and get organized – this is where you make sure you have every ingredient you need. The day before: Read through your recipes and anything that you can make ahead of time, do it now For instance, sauces that can be made, refrigerated and then warmed up or meat that needs long marinating The morning of: Make marinades, prepare salad greens, cut vegetables. You can do all of the chopping, slicing, just all forms/types of preparation Two hours before: Marinate meats (check recipe for marinating times) Do a final check of your process One hour before: Take meats out to come to room temperature (not chicken – no more than 30 minutes) Arrange and organize your workspace with ingredients 30 minutes before: Preheat ovens/grills Warm sauces slowly over low heat Parcook vegetables/potatoes During appetizer/cocktail hour: Bring friends /family into the kitchen to help. You can have specific jobs for them so that everything comes out together. REMEMBER TO HAVE FUN! IT’S A PARTY IN THE KITCHEN! FOOD, WINE, TUNES, FRIENDS AND FAMILY! Takeaways Lists are essential for organization and planning. It's okay to be human and not strive for perfection. Planning ahead reduces stress and enhances enjoyment. Involve guests in the cooking process to create a fun atmosphere. Don't let the pressure of perfection ruin your party. Preparation should start two days before the event. Marinating meat ahead of time improves flavor and texture. Creating a comfortable environment for guests is key. Enjoy the process and make it a celebration. Highlights 00:00 The Joy of Cooking and Entertaining 03:39 Planning Your Perfect Dinner Party 09:56 Preparation: The Key to a Stress-Free Event 13:50 Making Cooking a Collaborative Experience Thanks for listening. Be sure to rate, review and subscribe.
E 246 It's My Favorite - Halloween
25-10-2024
E 246 It's My Favorite - Halloween
It's the most wonderful time of the year...Halloween. It's just so fun. There's rich history and traditions surrounding Halloween, including its origins in ancient Celtic festivals, the evolution of trick-or-treating, and the cultural significance of Dia de los Muertos. I just get a big kick out of Halloween activities, such as bobbing for apples, trick or treating and carving pumpkins. It's full of joy and nostalgia for me. And I sort of start pronouncing Sawhain correctly the first time. Takeaways Halloween has roots in the ancient Celtic festival of Samhain. Trick-or-treating may have originated from various cultural practices. The tradition of carving pumpkins evolved from carving turnips. Dia de los Muertos coincides with Halloween due to All Saints Day. Bobbing for apples has historical ties to romance and courtship. Candace shares fond memories of Halloween from her childhood. The significance of costumes during Halloween is to confuse evil spirits. Many Halloween traditions have religious undertones. The transition from turnips to pumpkins was due to ease of carving. Halloween is a time for fun, nostalgia, and community engagement. Highlights 02:25 Origins of Halloween Traditions 08:07 Cultural Connections: Dia de los Muertos 09:54 Trick-or-Treating: Theories and Traditions 14:46 Bobbing for Apples: A Romantic Twist 16:32 Halloween Food and Festivities 17:59 Exploring Recipe Variety and Subscription Options Thanks for listening! Have lots of spooky fun and please rate, review and subscribe! Happy Halloween!
E239 Let's Do Lunch Plus An Epic Fail
06-09-2024
E239 Let's Do Lunch Plus An Epic Fail
Before we talk lunch, let me share an experience that I hope will take to heart and keep cooking despite mistakes. I made a final trip to the peach orchard. I was unfamiliar with the variety (Victoria) that was left but I thought, how bad can they be? I didn't love their flavor and they weren't very sweet- recipe for disaster right there but I ignored that and carried on. I mean, I'm a chef. I can deal with that, right? I didn't think they would make a good cobbler or peach butter and since I had such a great result using extra tomatoes to make a tomato chutney, (Side note: The tomatoes were delicious to start with.) I thought, I'll use these for a peach chutney. Good idea? Apparently, not. I made all the same moves and things were going well until the chutney started to cook down and it got browner and browner and browner. It ended up looking like baby poo. And the taste…well, if you start with marginal peaches, you end with marginal peaches. And this was a fail that you really can't come back from so into the garbage it went. Lesson learned that I already knew but chose to ignore. You can't make a silk purse out of a sow's ear no matter how many other ingredients you use to support your efforts. Just ain't happenin'! Now let's talk lunch as you head back to business, school or both. Packing a flavorful and healthy lunch is important for energy and productivity. Stuffed sweet potatoes, wraps, and grain bowls are versatile and delicious lunch options. Using an Instant Pot can make meal prep easier and more convenient. Keep trying new recipes and ingredients to discover what you enjoy. And never give up! Highlights: 00:00 Introduction and Excitement for Back to School 01:41 The Importance of Packing Flavorful and Healthy Lunches 08:13 Flavorful and Healthy Lunch Ideas: Stuffed Sweet Potatoes 13:49 Flavorful and Healthy Lunch Ideas: Wraps 17:09 Flavorful and Healthy Lunch Ideas: Grain Bowls 19:55 Using an Instant Pot for Easy Lunch Prep 21:42 Conclusion and Encouragement to Try New Recipes
E237 Charcuterie: You Can't Do It Wrong
23-08-2024
E237 Charcuterie: You Can't Do It Wrong
Charcuterie boards are not going away.  I taught many classes all about making charcuterie boards and they were super popular so lucky you, you’re getting the greatest hits, right here. Now, I can’t totally recreate what we did in class because I gave you lots of cheese, cured meats, condiments, nuts, fruits, etc., etc. AND a the physical board to create on PLUS you got to not only take it home but all the food on it. Of course, everyone snacked during the class but the main attraction was taking your beautiful boards home. Everyone came into class saying “I’m not creative. I don’t know if I can do this.”  And, guess what? Every single one of them created a great looking charcuterie board. Honestly! No exceptions! So, here comes my Charcuterie Board Design Tips. This is not set in stone. It is a GUIDE. CHARCUTERIE BOARD DESIGN TIPS These are NOT rules. It’s a GUIDE not GOSPEL so HAVE FUN! Express yourself…that’s what it’s all about. The “best” charcuterie boards contain both meats and cheeses with supporting items. Pile and push together. Let the sections touch. That makes a board look full and welcoming. You want to get people to eat it not just admire it! In general, choose 3 or 5 or 7 cheeses and meats depending on the size of your board. Choose one cheese as your “anchor” then build your board around it. People will hesitate with a big block of cheese. Cut up hard cheese or slice a soft one. If you have a soft cheese that you don’t want to slice, add a cheese knife.         A cheese flight should have a variety of flavor AND texture. Some examples: Soft and creamy – Brie, Boursin   Aged – Gruyere Firm – Manchego, Comté Blue – Gorgonzola, Maytag Smoked – Gouda       Meats can be pre-sliced or sliced yourself…good idea to have both. Fold, cut, shape, make them interesting. Meats can also be softer or “hard” and chewy. Mild – prosciutto Spicy – pepperoni Funky – tartufo/truffled, even pâté Savory – hard salami ·         Condiments and nuts – a variety of flavor profiles balances your board. Sweet – honey, syrup, preserves, jellies, jams  Sweet heat – pepper or chile jelly  Crunchy – nuts Savory – mustards       Fruit Grapes, apples, pears         Marinated or grilled vegetables Pickles, olives, mushrooms, artichoke hearts       Wines for a spring/summer board – Light white, fruity red and rosé Wines for a fall/winter board – Spicy red, big/buttery/oaky white, tannic/big red Fresh baguettes or ciabatta loaves hold up well for a fresh bread slice or it’s easy to make your own crostini. Slice bread thinly, place on a sheet pan, drizzle with olive oil and then kosher salt. Bake in the oven at 400° until browned. Show Highlights 00:00 The Enduring Popularity of Charcuterie Boards 04:21 Tips for Creating a Delicious Charcuterie Board 09:12 The Importance of Variety on a Charcuterie Board 17:23 Pairing Charcuterie Boards with Seasonal Wines Thanks for listening. Rate, review, subscribe and take our quiz!