Author: High Gluttony

In honor of our favorite Holiday – 4/20 – and as a tribute to the crisps G enjoyed on her recent visit G to the UK, we decided to make salt and vinegar chips two ways – baked (had to) and fried. Except, Becca has never fried before and we maybe both set off our fire alarms – oops! We do learn some solid (ha) facts about salt, including which one is the saltiest salt. Step inside the Homestead with us, Gluttoneers! Recipe Source: https://www.tasteofhome.com/recipes/homemade-potato-chips/ https://www.thespruceeats.com/baked-potato-chips-recipe-2238399 source

We just couldn’t let it go after the great pistachio roll debacle a few repisodes ago, so we’ve decided it’s redemption time. Using a recipe that creates soft, ooey-gooey, and buttery-sweet cinnamon rolls, we attempt these breakfast delights again. Becca has no measuring cups or a rolling pin, Gretchen makes a late ingredient addition that changes the game for her completely, we share some quoogles about cinnamon rolls, and G introduces us to the newest bunny member of the High Gluttony family. We also had the special opportunity to learn some more about hemp and the awesome products that Sights…

G has been wanting to make this rhubarb upside down cake together for a while. When one of us could find fresh rhubarb, the other couldn’t, or we both couldn’t find any, and on it went. So, it took us a lot longer to get this recipe going than we wanted but oh em gee was it worth it. We clearly love upside down cakes around here but this one with its perfect balance of sweet and tart, soft and textured, and just the right amount of sticky, we think this one rises to the top…or the bottom, we should…

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://nummykitchen.blogspot.com/2010/04/homemade-russian-noodles-lapsha.html source

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.davidlebovitz.com/celery-root-remoulade-celeri-rem/ https://www.bonappetit.com/recipe/celery-tonic source

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 the table 20 minutes later. And it is so good. Recipe Source:https://themodernnonna.com/easy-homemade-pizza-restaurant-style/ source

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 take 12,000 more, please. Recipe Sources:https://www.loveandlemons.com/paloma/#wprm-recipe-container-47109fleur de lait: Recipe by David Lebovitz from the book “The Perfect Scoop” and adapted by Gretchen for the basil…