Rebel Chef Radio – Détails, épisodes et analyse

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In episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

---> check out Paul's podcast, Don't Quit You Day Job

on apple

on Spotify

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Buy & Eat Local

Leffelman Meat Center

Papa Passero's

Recipes

Justin Doiron Coconut Cod w. Cilantro Rice

---> watch the reel

Our Friend Corbin's Basil Dressing

• 4oz package basil, leaves picked
• 2 lemons, juice and zest
• 2 oz champagne vinegar
• 2 tbsp honey
• 2 tbsp grain mustard
• 2 egg yolks
• 6 oz veg oil  (I use less)
• 2 oz olive oil
• salt and pepper to taste

blend everything but the oils using a stick blender and then stream in oil slowly to emulsify

Marcus Olaoire Makes Amatriciana

My Mom's Meatloaf

• 2 lbs ground beef
• 2 eggs
• 1 envelope onion soup mix
• 1/2 cup milk
• 1/2 cup bread crumbs
• 1/3 cup bbq sauce

Combine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour.

Lidia's Meatloaf

Rebel Chef Pozole

Resources

How to Balance the Five Flavor Elements

How to Build Flavor in Layers

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My first multi-guest interview! My friends, neighbors and customers Nick and Dan stopped by to share vastly differing meal planning strategies for their big and busy families. We talked about finding joy at the grocery store, argued about Aldi and discuss how they both approach getting creative in the kitchen. Dan shares his dreams of gathering all his friends and family for pizza making and Nick divulges that he enjoys a nice quiet Friday night at Mariano's. It was a really fun conversation and I hope you enjoy the listen!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

---> check out Paul's podcast, Don't Quit You Day Job

on apple

on Spotify

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

Dan's Easter Pie

Easter Pie (Calzone)

Josephine Macchia's recipe

9" Pyrex pie plate (deep dish pie plate would be best because this makes a lot of filling) I make homemade crust but you can purchase Pillsbury® unroll-and-fill pie crusts unbaked frozen pie crust for a 2 crust pie (need a bottom & top)

Filling:

1 ½ pounds mild Italian sausage, bulk or remove casings

1 ½ pounds ricotta cheese

¾ C. Romano cheese, grated (I buy it already grated)

6-8 eggs, lightly beaten with a fork

¾ C. Italian parsley (also called Plain or Flat Parsley), chopped fine

1 tsp. salt

Black pepper to taste

Preheat oven to 425 degrees.

Add sausage to a fry pan and cook until it is no longer pink, breaking it up as it cooks. Remove from pan and drain on paper towels.

In a bowl mix ricotta cheese, Romano cheese, parsley and lightly beaten eggs with a large spoon.

Add sausage and mix well.

Line the pie plate with the bottom crust. Don't trim edges. Add the filling. Top with the 2nd pie crust.

Flute pie edges. Beat one egg white with a fork and brush it on top of crust. Lightly sprinkle with sugar. With a sharp knife make about 8 slits (1" long) in the top crust so steam can be released during cooking. Cut strips of foil about 1 ½" wide and cover the edges (fluted part) of the pie so they don't burn.

Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 45-55 minutes until nicely browned. Take the foil off the crust edges for the last 15 minutes.

Refrigerate after it cools. Cut into small squares for serving. I usually make it the day before serving.

We like to eat it cold rather than just baked & at room temp.

Don't put a drip pan directly underneath. Put it on a lower shelf if needed.

Nick's Plant-Based Chili

1 T chili powder

1/2 T salt

1 tsb cumin

1 tsb paprika

1 tsb garlic powder

1/2 tsb onion powder

Bell peppers 

Onion

Garbanzo beans 

Dark Red kidney beans 

Black beans

Sauté the veggies, add the seasoning, add the beans, liquid and all, and add about 1 T sugar. 

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In episode three, I share our family dinner menu from one of the last weeks of the school year. I divulge that I did not make soup this week (gasp), answer some great listener questions about managing food for a household, getting out of a weeknight meal rut and some simple DIYs to elevate your home cooking. Please enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

---> check out Paul's podcast, Don't Quit You Day Job

on apple

on Spotify

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

In this episode, I make a few comments/analogies about Martha Stewart. Just to be clear, I love Martha and reach for her recipes often.

LINKS N THINGS

Local Restaurant Menus

Country House Clarendon Hills

Scooby's

Recipes

My Sister's Chicken Shawarma & Sunday Beef Stew

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Episode Two of the Talking Trash interview series on Rebel Chef Radio.

In this episode, I interview my friend and neighbor Lindsey. We talk about some different meal planning strategies, discuss how to grill just about anything and talk a whole lot about roasting a whole chicken in cast iron. We set some simple, attainable goals to make the day to day and week to week planning in the kitchen a little more manageable and how to pivot your leftovers into something brand new when you're not a fan of leftovers. Please enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Alison Roman's Tangy Braised Short Ribs

A Perfect Roast Chicken

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In episode two, I'll share my origin story, realize I've made two soups in one week again, implore you to become comfortable with a knife and give you all my tips for making every produce item last as long as possible. Additionally, I'll encourage you to give blanching a try and give you some simple, actionable tips for elevating your meals. Please enjoy! xoxo

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

PSA Commercial Music// Hopping Trains by Nathan More free on YouTube 

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Local Restaurant Menus

Thai Cafe Downers Grove

Chiba Japanese in Darien

Recipes

Cauliflower Tacos al Pastor

Traditional Dashi Stock

Minestrone/Vinaigrette/Pan Sauce Framework

Resources

Mama Eats Plants

The Intrepid Gourmet

How to Season like a Pro

My Knives

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Episode One of the Talking Trash interview series on Rebel Chef Radio.

In this episode, I interview my good friend and neighbor, Carolyn Phillips. We talk about how a Costco membership and a new deep freezer have transformed her life and given some new perspective on meal prepping. We discuss what can and can't be frozen for future use, how exactly you should be storing your garlic and as a bonus- Carolyn gives me some much-needed dental advice. Much laughter is shared and many tangents are gone on. Please enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Carolyn's Chickpea Gyros

Carolyn's Ice Cream base recipe

Bob's Pita Bread :

Ingredients:

8 grams salt

7.5 grams dry active yeast

13 grams olive oil

85 grams milk

85 grams water

300 grams all purpose flour

Directions:

1. Combine milk and water, warm in microwave until liquid is between 90-100 degrees F. Add sugar and yeast, stir to combine. Cover and let sit 15 minutes for yeast to bloom.

2. Combine flour and salt. Add yeast mixture and olive oil. Mix and form into dough ball.

3. Turn onto lightly floured surface. Knead dough for approximately. 10-15 minutes. Lightly coat bowl with olive oil and place dough in bowl. Pour and rub olive oil onto dough ball to keep it from drying out. Cover tightly with plastic wrap or lid and let proof for 1 hour. Preheat oven with pizza steel or baking sheet inside to 450-500 degrees F.

4. Remove dough from bowl and portion into individual dough balls. 80-90 grams per portion makes approximately 6 dough balls. Tightly ball individual portions and place onto lightly floured surface. Cover with a towel and let rest for 15 minutes.

5. Roll each ball out on floured surface until approximately 1/8" thick (should be 6-8 inch rounds) Place rolled dough onto baking pan or other surface and cover with damp dish towel. Let rest for 20-30 minutes.

6. Bake dough on baking steel or sheet pan in heated oven. Cooking time will depend on oven temperature but should take between 90 seconds and 3 minutes. Flip the pita every 45 seconds. Pita is done when bottom in slightly golden (hopefully dough ball has puffed up like a balloon)

7. Remove from steel, place on plate and over with towel to keep warm.

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In episode one, we'll meet and fall in love. I'll tell you all about what I cooked this week (and the mistakes I made along the way), I'll answer questions from instagram including how to cook a chicken breast without regrets and how to go toe-to-toe with your picky eaters without breaking a sweat. I'll wrap things up with some quick tips for fun and success in your home kitchen. Together we'll achieve, competence, confidence and (dare I say) enjoyment, in the kitchen.

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

Cast Iron Commercial Music// One Last Ride by Great Adventures free on artlist.io

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Books- Please buy local whenever able!

The Pie Room by Calum Franklin

The Ball Book of Canning and Preserving

Recipes

Alison Roman's Pie Crust

Love and Lemons Broccoli Cheddar Soup

Half Baked Harvest No Knead Bread

Resources

Rebel Chef Guide to Sourdough

Ethan Chlebowski on YouTube

Clara's Canning on Instagram

The National Center for Home Food Preservation