This week I’m talking to recipe developer, wine pairing expert, and cookbook (https://jillhough.com/cookbooks/) author Jill Silverman Hough (https://jillhough.com/) . She walks me through making her Herbed Pumpkin Risotto (https://jillhough.com/recipes/herbed-pumpkin-risotto-aged-balsamic/) that, rather surprisingly, uses fresh (rather than canned) pumpkin. Her recipe was so compelling that I actually made it for dinner that evening. It was SO GOOD! I can’t wait for you to try it too!
Links:
Website: JillHough.com (https://jillhough.com/)
Jill’s Cookbooks: 100 Perfect Pairings: Small Plates To Serve With Wines You Love (https://amzn.to/3q70jiM) , 100 Perfect Pairings: Main Dishes To Enjoy With Wines You Love (https://amzn.to/3n531zB) , The Clean Plates Cookbook (https://amzn.to/3Fq8AlQ) , Finger Lickin’ Chicken (https://amzn.to/3s4zX1B)
IG: @JillSHough (https://www.instagram.com/jillshough/)
Boneless Turkey Breast (https://cookthestory.com/juicy-boneless-roasted-turkey-breast/)
Breaded Pork Cutlets (https://cookthestory.com/breaded-pork-cutlets/)
Microwave Butternut Squash (https://cookthestory.com/microwave-butternut-squash/)
How to Cook Beef Strips (https://thecookful.com/how-to-cook-beef-strips/)
Panko Fried Chicken (https://thecookful.com/panko-fried-chicken/)
ROTD Facebook Group (https://www.facebook.com/groups/recipeotd)
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IG: @COOKtheSTORY (https://www.instagram.com/cookthestory/)
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All New Chicken Cookbook (https://amzn.to/3ZNy849)
It’s time for rotd weekend I have always loved learning about food and cooking I’ve told you before that I used to spend countless hours drinking tea in my Bob’s kitchen talking about techniques things she’d made things she’d discovered I was thinking about that cuz I told you a
Little bit about it last week and I was wondering if people who don’t know very much about cooking or even who do know a lot about cooking but aren’t like as curious about it as I am if they were listening to one of these conversations would they just think that we were being
Dull or boring or excessively intricate about the details or maybe the topic is actually boring and I’m just a little nuts because I want to dig into every aspect of it I’m not really sure but I was thinking about it a lot a couple weeks ago Marty and I went to a really
Cool lecture SL foraging event it was held at me Gardens in Winter Park in Orlando nearby and it was being put on by this guy whose like business name is fungi John f u n g i j o n I guess fun guy John funky John something like that
I’m not really sure how he would pronounce it but it was really intense he talked with like PowerPoint slides for over three hour hours and at first when I got there and I realized that we weren’t going to be out foraging and looking for mushrooms and just listening
To him talk I was like oh my God 3 hours how is this possible but you know what it was so fascinating we went into all of the potentially dull boring excessively intricate details I learned more about mushrooms how they’re identified how to find them how to plan
A good like mushroom foraging w how to identify and make sure that you don’t have a poisonous mushroom it turns out that there are three deadly poisonous varieties of mushrooms in Florida so if you’re going to go out mushrooming you really need to know what to avoid right there was just so much
Information and then at the end of it we actually went out into the gardens and looked for mushrooms and the group of us found I think eight or 10 different varieties we found some bites we found some honey mushrooms uh we found something that’s probably related to that deadly Florida mushroom it was
Fascinating it was a blast I’m not sure if I am actually ready to go out forging finding mushrooms and eating the ones that I find I think I’m too much of a beginner and I would want to go maybe back out with funky John sometime and
Like go on a proper foraging walk and try to find them but one of the things that I found out about during his talk and looking at like how his whole business works and everything is that they sell mushroom growing kits and one of the kinds that you can get is for
These blue oyster mushrooms that you grow in your house yourself I am totally going to do that I am super excited about it I’m going to wait because I think you know I’m heading to Italy to meet up with my parents soon and also we have an exchange student coming from
France for like 10 days there’s just a lot going on in the next little while but I think like m November I’m going to start growing some mushrooms then I will for sure know that there is nothing deadly in my batch of mushrooms because they are all of that same like Spore
Group same variety it will be safe it’ll be really fun and delicious and it will give me another topic that I can talk to people about in dull boring and extremely intricate detail right rest assured there will be more mushroom talk in this podcast that’s guaranted
So I am excited to get to continue to have intricate conversations with other culinary professionals about things that they are passionate about in the food world and as you know we have changed how we’re doing those interviews on this show and so last week was the first one
This week is the second one where my guest is surprising me with a secret recipe of the day so they are going to be telling me how to make something that they love it can be their recipe that they create it or it could be one from a
Book or somebody else or a grandparent from any anywhere a recipe that they love they are going to walk me and you through how to make that recipe and it is a surprise to me what it is because I don’t really want to be heading out and researching and looking for questions
About the recipe I want it to be happening kind of on the fly in that really casual but deep and beautiful way that I’ve done with my grandmother that I do with my mom where we just kind of nerd out over finding out something new about a recipe or about cooking
Something something we didn’t know before so that is what is happening in just a moment today’s guest is very good friend of mine friend of the Pod extremely talented recipe developer and cookbook author and wine pairing expert Jill Silverman Huff you can find her
Work at Jill huff.com that’s j i l l hou G and I will link to her cookbooks in the show notes for this podcast episode as well they include some really beautiful and useful books about cooking and wine pairing that I know you’re going to love and so let us turn to my
Conversation with Jill and find out what her secret recipe of the day is for us Today I’ll pick up the phone don’t have to do it alone it’s time to turn it around hey Jill welcome back thank you so much for having me it’s great to be back I always love talking with you you know that um so we have changed how we’re doing the like conversations on
This show a little bit so you are going to be telling me about a recipe in a minute and I’m very excited because I don’t yet know what it is it’s like surprise Christine with your recipe so we’ll do that but first I want to know what’s going on you have a
Monthly newsletter that goes up twice a month and you send it out to people who subscribe and they get some really great cooking info could you tell me about it yeah yes so my subscribers get two things a month one thing they get is kind of a recipe Roundup of seasonal
Recipes and the other thing they get with about two weeks in between is like a a a recipe and a cooking tip so I will write a newsletter about my most recent one is about fresh herbs dry herbs which to use when and why so it talks all
About that and then there’s a recipe to go with it which is chicken Salt and boka Sage laced so it uses herb and so all my News letters are I got that either a recipe Roundup or just a really basic cooking thing uh what kind of pots
And pans do you need what’s uh what’s cooking with convection how to pick a perfect pair was a recent post um and then a pair par alicious sort of recipe to go with it so yeah so that’s um that’s what I do and anybody who wants to subscribe I would welcome
And you can I know you’re about to say this part should I say this part oh you go okay so and you can go to my website which is Jill huff.com H ghs subscribe yeah no and that’s so great I so I want to pick your brain for
Dry herbs when is your favorite time to when would you choose a dry herb instead of the fresh herb yeah so the answer is seldom I’m I’m a uh you know I I really think that that one of the biggest changes in my lifetime as a cook is the
Availability of fresh herbs you know like I when I first started cooking and when my mom and grandma did their cooking when they needed Rosemary they reach to the cupboard when I need Rosemary I go in the yard you know and I think that our cooking all of our
Cooking is so much better for it because herbs have such a like a wider dimension of flavor you know like if you imagine like fresh basil versus dried basil I mean it’s a shadow of its possible self when it’s dried so I could go on and on
I’m I’m I’m very much a fan of fresh and the only time I would use dried is if you if I was out of fresh in a pinch maybe sometimes when you’re cooking but rarely maybe sometime I love um herbs to prance which is a dried herb blend and
So I will sometimes reach for that just because it’s a it’s a delicious blend that I like part of I think what’s really great of the the the new way that I’m doing this show where you’re going to talk me through a is that I know everybody does things
Differently and that’s thing so in my house um so Marty who you I think you’ve met Marty before right yeah yeah so Marty doesn’t like herbs at all he doesn’t like seasonings it’s very very challenging the only things he likes he likes dill and fresh dill he will
Tolerate parsley and cilantro and he likes chili powder as long as there’s not cumin in it Cayenne paprika and smoke paprika that is I’m not exaggerating salt and pepper that is what goes in the food for the most part and what that actually means is that I
Don’t have a lot of fresh herbs because I don’t have a lot of use for them and then when he isn’t here and I’m cooking then I’m turning to dried most often you know unless if I’m doing like a big recipe testing day and then then I’ll
Buy a whole bunch of herbs I make sure that I have a bunch of stuff now I have the fresh in the house and I’m snipping them into everything but in general I don’t have a herb or set of herbs because my people don’t want them I hear you and that’s definitely
One of the drawbacks of fresh you know you buy a bunch of parsley and you need a tablespoon of leaves and so you know the rest of it goes bad something I started doing the last couple years is like snipping off end of the like you
Have a bunch of herbs snipping off the end like you would flowers before you put them in a vase wash the herbs wrap them in a paper towel so that the end is sticking out put it in a tall jar in some water in the FR you know put the
Put a a plastic bag kind of loosely over the whole Contraption and put it in the fridge and they last a super long time um more than when I just used to wrap in a plastic in a in a piper towel and put them in a plastic bag in the fridge but
But I got to say that I think going back to what I said about I think the drawback of fresh herbs is you end up with a lot of leftovers I also think that’s a drawback with dried because you know if you don’t use that jar within a
Year that’s going to go to waste too is but I I hear you I hear you I was I thought you were going to say that with Marty not liking herbs you use fresh a lot because you can add them at the end like take out his portion and put in
Fresh but yeah we’re leading up to a different conclusion than I thought I do I do do things so if I have fresh herbs in the house because I’ve been doing something like that I will do like we do a lot of burrito bowl style dinners
Where be because I have the kids and Marty and Marty doesn’t like everything and the kids are they are them you know everybody’s having some rice everybody’s having some slice steak everybody’s probably going to put some cheese on it but the rest of the stuff you know it’s tomatoes cucumbers maybe there’s feta
Cheese maybe there’s like depending on where I’m going in the direction and then if I have fresh herbs those are chopped up as part of one of those toppings so that definitely you’re right that does happen yeah okay this is exciting so anybody who wants to get Jill’s wonderful cooking tips delivered
To their email Jill hof.com subscribe and now drum roll chill what recipe are you telling me about today today I am telling you about herb pumpkin risoto with aged balsamic okay yes I I want to hear all about it and I want to eat it risoto is one of my
Favorite things to make on like a date night at home or something because you’re forced to just kind of stand there and you can’t get distracted is this us stand there and stir risoto it is oh wonderful okay how do you start with this one well and want to tell so I
Picked this for a couple reasons one is the pumpkin and we’re sort of in pumpkin season here and the other is just an opportunity to talk about the standing and the stirring and why and I think a lot of people think that risotto is hard
To make and it’s not hard to make like a monkey could stir it’s not right it’s not a challenge it just that it takes time and some paying attent you know like you’re occupied doing something but I think that sometimes people think that recipes that take a long time equals a hard
Recip recipe and those are two different things so part of why I picked it is pumpkin but part of why I picked it is risoto is not hard I I love that you’re saying that and I will add to that I think by saying what can be hard with
Risoto is figuring out the other things that you’re having with it because if you are stuck there stirring then it can be hard to so it’s in that planning of like what are we having with this risotto is there a salad I’m making that first you know is are we having some
Sliced chicken breast that has to be like in the oven or ready to go in the oven I need to know exactly when to put it in like whatever that is that I think is the part that I certainly used to find challenging with making risotto but
I think that could be a big part of it I hear you but you could like you can have this as dinner right like you can just have absolutely absolutely so then you don’t have to do other things there you go I am writing down so that we don’t
Forget because you are amazing at this and you have cookbooks all about this when you are done telling me how to make this I’m also asking you for a wine p pring Okay cool so have that in mind that question is coming okay are you
Ready to start very good I am so herbed pumpk Rota with age balsamics it’s really a pretty traditionally made risoto we’re going to start uh we’re going to heat up six cups of chicken or vegetable broth I generally like to cook with low sodium broths just like many of
Us cook with unsalted butter so we can control the salt ourselves same reason I choose low sodium broths okay so we’re going to warm up some broth I wonder if this is an issue for this especially because you’re simmering for so long I think for me this kind of thing you can
End up concentrating the salt too right like if you if you used a salted broth and it’s simmering for a long time it can end up quite a bit saltier than what you thought at the beginning so I actually feel like this might even be even more important with risoto gravies
Things like that than with some other things yeah and that said I’ll bring the broth up to the lowest simmer and turn it down so it’s barely even boiling so hopefully we’re not losing much of it true enough true enough okay so bring heat it up and so then in in another
Sauce pan um I’m going to melt some butter and sauté some onion and when that onion sort of just starting to get soft I’ll add some diced pumpkin and normally yeah so normally I think with a rizotto you’d let the onion sort of get totally soft but I’m going to let it get
Partially soft and put the pumpkin in so that gets soft as well do you buy the pumpkin hole and like Cube it or something or or yes yes I I I assumed this was going to have canned pumpkin in it I just thought it was going to have
Canned pumpkin in it I did not know okay good so you get like a sugar pumpkin kind of thing let me back up yeah so I get a sugar pie pumpkin and I also I chose this because it has pumpkin but also I yeah people don’t cook with real
Pumpkin and it’s just it’s the same diff as cooking like with a butternut squash or something same chall you know and and and I know just like a butternut squash a pumpkin can sometimes be challenging to cut into and you got to scrape it out
And all that stuff so if we want to get to it at some point we can have tips about that but it’s just like like the squash and even I find that with most pumpkins you don’t have to peel it like you’d have to peel with the squash cuz
The peel is soft enough that once you I like to cut it into quarters so it’s kind of manageable pieces scoop out the pieces and then Dice and and I I’ll cut up a little piece and if it seems like the skin is really tough haa a butternut
Squash then I’ll go and take it off with the vegetable peeler but but normally my experience with most pumpkins sugar pie is the kind I use most often you don’t have to peel okay and so then I’m thinking if you’re using actual pumpkin would you toast would you be would you
Toast the seeds at the same time like you you’re never going to throw the pumpkin seeds right when we carve a pumpkin we always toast the pumpkin seeds but it’s not as they’re they’re Never As Good As the ones you buy at the store I think cuz they’re like these
Aren’t the seeds meant to really be seeds and it’s hard to get the seed out of the shell so I’m not a big saver of the pumpkin seed okay so you’ve got your pumpkin maybe you peeled it talk about how do you season them okay goad I know
I know it’s a huge it’s a huge topic a lot to talk about so so the pumpkin and you you’ve got the pumpkin in like quarter inch half inch dice yep like qu inch dice yep okay yep so I put so I’m I’m adding the pumpkin and some salt and
Pepper to my sauté with the butter and the onion and I’m cooking that until it’s all kind of tender and then we sort of put so so far adding the pumpkin is the only sort of that it’s not a basic risotto recipe and now we go back to B
Basic risotto recipe so now I’m putting in the rice tossing it around a while get it letting it get a little coated in that oil and a little toasted and then I’m adding wine stirring stirring so many questions I have I I love this because this was this is an experiment
To see if this works and I was like I don’t know if I’m G to have questions I have so many questions the rice do you care does it have to be ar Boro or Valencia or can you just get your regular long grain rice and go for it
Excellent question so this and this gets at the heart of why of one of the reasons I picked risoto and what’s with all the stirring and the stirring is so hard but why that stirring is so worth it so the thing that makes risoto risoto
Is the rice so uh normally what I use is arboro there’s also caneron I want to say there’s a couple of other kinds that will work for risoto but what’s important is that these are really short step grains of rice so quite the opposite of long grain rice and the fact
That they’re so short and stubby and starchy is kind of what is what not kind of it is what makes risotto risotto and that’s why you need all the stirring and because so as you’re making risotto right so I got to we first put in the
Rice we I mean sorry the wine after the rice stir stir stir the wine kind of cooks off then little by little we’re adding broth and stirring why can’t you just add all the broth well it’s because it’s the friction of that stirring kind of the grains rubbing up against each
Other that rubs their starch off of each other and that starch gives itself to the broth and that’s why you end up with a creamy sauce so you certainly could cook risotto by just pouring in all the broth and letting the rice cook but you wouldn’t get that creamy uncus which is
To me what makes risoto so Swoon worthy right it’s so creamy and yummy and there’s no cream in it and it’s just because of the little by little addition of broth and the stirring to allow those grains to rub up against each other and rub the starch off each other and
Thicken the broth I did not know that I mean I’ve made risotto a bunch of times and you know add the broth a little bit I know you have to do that but I didn’t realize that it because with less broth the grains are closer together in this
Mixture and so they’re bumping against each other if you put a ton of broth then they’re just swimming around in there and they’re not going to contact I that is so so cool the kind of wine does it matter what kind of wine you use no no uh so generally when cooking with
Wine if a recipe calls for red you should use red if it calls for white you should use white unless it specifically says so you don’t want to use a sweet wine but really unless you’re buying unless you’re using dessert like pretty much all wines that you grab off the
Shelf are going to be dry as not sweet wines I always say uh you know you don’t want to cook with the wine you wouldn’t drink right but on the other hand don’t use your most expensive wine in your cooking because all of the Nuance that makes an expensive wine so special are
Going to be cooked off in you’re cooking so so here I would use a a white and and ideally we want to use the wine that you’re going to pair a dish with is a good idea to use in the dish but it’s not critical I was just get to ask that
Like I am completely in agreement you don’t use your best wine when cooking this but I guess my question is if I was doing this for a special date night and we had a really beautiful bottle of wine that we’re going to have with it would I
Then use the splash of that wine in the dish to kind of like marry it for later or would that still just a waste use the same variety and don’t don’t go there yeah I would the recipe I’m talking about which serves four to six needs a
Cup of wine and that’s like a that’s a good glass you know if not more so that you’re going to hit you’re going to kill a lot of your B A Lot your pour of your good bottle than you’d want to I think pour it into a glass and sip on it while
Pouring the cheaper wine into the rotto got it okay open the cheaper bottle and did you toast the rice a little bit in the butter onion before adding the wine or yes yeah so most and mostly that it’s coated with some of the fat but then
Also that it can get a little bit of brown notes yeah okay okay cool okay what’s next so yes so now so we added the wine and now we’re adding broth and stirring stirring stirring a little at time 15 or 20 minutes later uh is when I
Would taste it for dness and what I want to look for is the grain of rice had no has no chalkiness at the center if it still does then more stirring more broth addition and sometimes I should say because you talk about maybe the broth might be concentrated you know you might
Not need all the broth in any given risotto recipe on the other hand you might run out of broth and if you notice you’re running out of if I notice I’m running out of broth I’ll put a kettle of water on because that’s basically all the broth lost was water right so you
Can switch to you don’t want to go to cold water right because you’ve got this nice uh cooking starchy situation going on and so that’s all I’ll get some hot water going and then add that little bits at a time if may be I I love that
Tip and in fact it makes me think I I I might I’m on my own for dinner tonight you know how much I love this Jill I’m on my own for dinner tonight and I know I have some ororo rice and so I’m like already thinking about it and I am going
To turn the kettle on before I even start because I I think that’s brilliant I love that not a bad yeah never hurts right so once oh and I should I I’m going to back up in this recipe when I add the pumpkin I also add some Rosemary
Oh so it’s cooking along here with this fresh chopped Rosemary and rosemary is one of those herbs that is so like hearty and Woody that it can stand to be cooked all this time um and it’ll help Rel you know soften it and release its
Flavor unlike like if I was going to be adding basil or cilantro I put it in weight at the end we talked about fresh versus dry yeah so now all the rice is done it’s soft so then I’m going to check the consistency of the risoto I
Want it to be a little looser than how I want to ultimately serve it and that’s because my last step is going to be that I’m going to add a little bit of butter and some cheese some grated Parmesan and the cheese will sort of firm it up and
Thicken it up so even if like once it’s done I’ll be like okay but is it as Loose as I want and if not a little more broth or water and then add in the cheese and maybe a pad of butter and salt and pepper to taste and then play
It we’ll garnish it with a little more Rosemary so it’s a unx creamy Rich yummy Herby pumpkiny bowl of deliciousness which I which I think is just not possible if you want to do any Rose risoto shortcuts and then uh the cherry on top is a drizzle some balsamic
Vinegar and there’s something to me because risoto is creamy and anxious and Rich and the Counterpoint of the light and bright tickle it’s still earthy right cuz balsamic vinegar still has some of those deep notes to it but the tickle of the light brightness is a really great Dux position and you’re
Using like straight up balsamic vinegar not like a glaze or nothing like that just the plain nice balsamic vinegar right yeah this is where I would use a good one but not necessarily any any like yeah not not one that’s like been sweetened or glazed or reduced or
Anything right it’s not you’re not adding Sy right not a syrup you’re not adding something sweet you’re adding richness and T and depth there and so you would just drizzle that on top of the portion before serving how much about of the balsamic is going on per person like I
Mean like is it like a quarter teaspoon or like a tablespoon tpoon and a half half a tablespoon maybe teaspoon teaspoon and a half I would think okay just a little drizzle like you would see you know olive oil drizzled on top of a soup before you serve it or something
Like that it sounds delicious I want to know wine pairing because oh and I just anybody listening I will put links to ‘s wine pairing cookbooks in the show notes she has two of them and they are I I own them they are beautiful I love them I
Turn to them for pairing ideas all the time and so pairing expert what is the wine that you would serve with this dish well I was actually talking about this with my husband last night and um he initially suggested a GT stramer which would be a kind of rich white wine that
Is often a little bit off dry because pumpkin is a little bit sweet and when there’s a little bit of sweetness in your food it’s good to also have a little bit of sweetness in your wine but I say that it’s really even though pumpkin is a little bit Sweet By the
Time it’s cooked and the parmesan and the rice and the balsamic and the Rosemary this is not really a dish that has sweet notes so I would probably go for a chardonay or maybe VI um both big rich white wines to go with a rich similarly Rich um but not right there’s
There’s nothing in here that will call for red notes or a red wine but but you do want heavy white I love that it it sounds amazing and I don’t know why I don’t cook with pumpkin I I’m I’m just like in this like also I want to say
What I love that you’ve done here and I think this is something that as far as I understand it people in Europe are very familiar with but people in North America tend not to be and that is doing pumpkin and even butternut squash in those really Savory ways as opposed to
We so often see like pumpkin soup here is a sweet cinnamon thing or do you know do you know what I mean instead of being like with bacon and sage and like and going in that direction and so I really part of me was like oh no is this going
To go into that cinnamon nutmeg kind of pumpkin risoto but I’m really happy that it stayed in this like Savory Lous Herby Place yeah and I should tell you that the recipe is on my website so if anybody wants the actual written down recipe you could go to Jill huff.com and
Just search for pumpkin risotto that is perfect I will actually put that link in the show notes as well so people can find it very easily well thank you so much for doing this with me I loved it I’m super excited thank you for being on
The show again Jill thank you for having me I was now I think we’re gonna both have to go make some risotto because now I’m hungry for it I know me too I I I’m not I’m not kidding that is what I’m making for my alone dinner tonight I’m
So excited you must get always hungry after these conversations always Always so I have got to tell you that evening after talking to Jill I absolutely did make the pumpkin risotto I was on my own for the evening and I ran to the grocery store after talking with Jill and I got myself a little pie pumpkin I did cook
Up those pumpkin seeds in the air fryer which I think I need to write up as a recipe somewhere cuz they turned out great and I made the pumpkin risotto I used a Chardon in it it was delicious I made enough like I didn’t do the whole
Recipe I did 2/3 I guess I made enough for myself for dinner that night and then to have for lunch for a couple of days after and it really really was truly delicious and she was totally right that baming vinegar on the top of the end a good quality one was it just
Brought it all together so delicious and the fresh Rosemary in there was really great too I loved everything about it what I loved the most though was as I was cooking and stirring it I was remembering Jill telling me why we stir the risoto like that cuz those grains
Are bumping against each other and I was watching it happen and just totally nerding out about learning something new about cooking which is my favorite thing it totally is so I will put uh Jill’s information in the show notes for this podcast episode but I’m also just going
To highlight one of her books for you as we are in the holiday season and we’re entertaining a lot more this time of year I think you will really love this book it is called 100 Perfect Pairings small plates to enjoy with wine you love and that is by Jill Silverman Huff my
Good friend thank you so much Jill okay so this is the part of the show where I usually tell you what I’m going to be cooking up this week testing developing recipes and then what is coming up on the sites in the near future I am not doing any cooking now though actually
Jennifer my cooking helper is heading off to Japan for a little while and then I am going to Italy to meet up with my parents and so we are just taking a little Hiatus from the recipe development photography making videos so I have nothing to say about that right
Now for you for the next couple of weeks but I have been pre doing recipes videos photography all of that so that there is still new content going up on the sites all the time and so I can tell you that there are some delicious recipes heading
Your way there is this week a wonderful ham gravy I had not heard about this before but you know I’m kind of going gravy crazy entertaining time of the year all of that and I posted a couple of gravy recipes on Tik Tok Instagram Facebook all the places if you’re
Looking for me in those places I am cook the story in all of them so I posted these gravy recipes and people started asking me about like how do you make this gravy or have you ever had this gravy one of them was this ham gravy and
I’ never thought about making gravy for ham I usually serve it with like scallop potatoes or something that’s creamy of its own but now I’m making this from now on it is is so good you bake your ham put a little broth in the pan while it’s
Cooking so the juices are all there and ham flavored and then you use those as the drippings in the gravy and unbelievable so so good so that is going Live this week and also oh yeah also the boneless turkey breast oh my God it is so so so good I spotted these boneless
Turkey breasts at the grocery store they’re often found in the frozen section like a little butter ball boneless turkey breast roast and I was like I need to know how to make this delicious and then we could have turkey anytime and so I actually did it in that
Same amazing turkey brine that you know I love with the onion and the garlic and all the herbs all pulverized together in the food processor and then the turkey breast goes in there for just an hour and then it has skin on it like then after that you take it out and there’s
Skin on it you rub butter all over the whole thing and roast it and it is Juicy and Delicious and tender with crispy skin I am obsessed that is also on cook the story right now you’ve got to check it out as to what is coming up on recipe
Of the day this week so many great things tomorrow I’m telling you about the best breaded pork cutlets I’m doing a microwaved butternut squash whole butternut squash and if you are in my Facebook group the recipe of the day Facebook group and the chat the what’s cooking chat you will see somebody
Posted a picture of their hands after handling a butternut squash they had the same allergic reaction that I always have and that is why I don’t peel my butterup squash if I can get away with it I like to cook it whole and then take the peel off after after that seems to
Get rid of whatever that sap is that a lot of people have that allergic reaction to uh so microwaving butternut squash hole is brilliant we’ve got some beef strips how to cook beef strips and I’ve got a panko fried chicken for you this week as well so much delicious food
Coming your way make sure you are subscribed search for recipe of the day wherever you listen to podcast and you will get a new episode every single day two on Saturdays that’s how we roll here I will put all the links to everything that I’ve talked about in the show today
In the podcast notes for this episode and you can also head to cook theory.com rotd and find out more there and our Facebook group cook theory.com group will magically whisk you over there click join I cannot wait to see you in that group I’m Christine Pitman from cook theory.com the cook.com the allnew
Chicken cookbook and from this podcast recipe of the day have a great weekend let’s get cooking