June 18, 2021
Episode 10 - Scott Duff
This week, our host Lauren Hooberman talks with comedian, actor and activist, Scott Duff. As they discuss Scott's career as a stand-up, radio host and "professional gay," Lauren bakes an asparagus, goat cheese and tarragon tart! For more of Scott's work go to: scottduff.me Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa. TODAY'S RECIPE: ASPARAGUS, GOAT CHEESE & TARRAGON TART by Melissa Clark INGREDIENTS 1 cup goat cheese, at room temperature (4 ounces) 1 large egg, lightly beaten, at room temperature 1 large garlic clove, finely grated or minced 1 1⁄2 tablespoons chopped fresh tarragon leaves, plus more for serving 1⁄2 tablespoon finely grated lemon zest 1⁄2 teaspoon fine sea salt, plus more for sprinkling Pinch of freshly grated nutmeg 1 cup crème fraîche, at room temperature (8 ounces) All-purpose flour, for dusting the work surface 1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary) 8 ounces thin asparagus, woody ends trimmed Extra-virgin olive oil 2 tablespoons grated Parmesan Freshly ground black pepper Red-pepper flakes (optional) 1 1⁄2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup) INSTRUCTIONS Tip: You can assemble the tart 1 day in advance; but reserve the sprinkling of salt and grated Parmesan until right before baking. Loosely cover the tart and store it in the refrigerator until it's time to bake. Step 1 Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth. Step 2 On a lightly floured surface, roll out puff pastry ...
June 11, 2021
Episode 9 - Colleen Brennan
This week, our host Lauren Hooberman talks with comedian, writer and actress, Colleen Brennan. As they discuss motherhood, podcasting and ageism, Lauren whips up a light and fluffy Strawberry Spoon Cake! For more of Colleen's work go to: colleenisfunny.com Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: STRAWBERRY SPOON CAKE by Jerrelle Guy INGREDIENTS ½ cup unsalted butter (1 stick) melted, plus more for greasing 5 ounces frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup packed light brown sugar ½ cup whole milk, at room temperature ½ teaspoon kosher salt 1 cup all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving INSTRUCTIONS Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish and spread evenly into corners. Step 4 Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream. ...
June 04, 2021
Episode 8 - Adrienne Brandyburg
This week, our host Lauren Hooberman talks with comedian and actress, Adrienne Brandyburg. As they discuss acting in TV commercials, skincare and basketball, Lauren sautees a delicious batch of yucca fries with Mojo mayonnaise! For more of Adrienne's work go to: thebrandyburg.com Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: YUCCA FRIES WITH MOJO MAYONNAISE by Aida Mollenkamp INGREDIENTS 2 large yucca root 6 cups low-sodium chicken or vegetable broth 4 medium garlic cloves divided kosher salt 6 cups canola, grapeseed, or peanut oil 1 cup good-quality mayonnaise 1/2 cup fresh cilantro leaves and stems 2 tablespoons freshly squeezed lime juice plus extra lime wedges for garnish 1 medium jalapeño chile ends trimmed and seeded 1 teaspoon honey INSTRUCTIONS Cook The Yucca: Peel yucca, split in half crosswise, and cut into ½” to ¾” thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry. The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in. Make The Mojo Mayonnaise: While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside. Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use. Fry The Yucca: Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok ...
May 28, 2021
Episode 7 - Christine Ferrera
This week, our host Lauren Hooberman talks with comedian and artist, Christine Ferrera. As they discuss performance art, late-stage capitalism and Christine's 10-year correspondence with Starbucks™, Lauren whips up a pan of Tiramisu! For more of Christine's work go to: christineferrera.net Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: CLASSIC TIRAMISÙ by Alison Roman INGREDIENTS FOR THE CREAM:4 large egg yolks1⁄2 cup granulated sugar, divided3⁄4 cup heavy cream1 cup mascarpone (8 ounces)FOR THE ASSEMBLY:1 3⁄4 cups good espresso or very strong coffee2 tablespoons rum or cognac2 tablespoons unsweetened cocoa powderAbout 24 ladyfingers 1 to 2 ounces bittersweet chocolate, for shaving (optional) INSTRUCTIONS Step 1Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.Step 2In the medium bowl, whip cream and remaining 1/4 cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.Step 3Combine espresso and rum in a shallow bowl and set aside.Step 4Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon ...
April 23, 2021
Episode 6 - Winifred Grace
This week, our host Lauren Hooberman talks with local independent business owner, Winifred Grace. As they discuss Winnie's journey to creating a one-of-a-kind local Chicago boutique, Lauren makes Roasted Plantains with Cajeta and Pecans! Check out Winnie's website winifredgrace.com. Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: ROASTED PLANTAINS WITH CAJETA & PECANS by Heather Schmitt-González INGREDIENTS 4 small/medium plantains (black-ripe) 3 oz. (1 c.) pecan halves or pieces (or use walnuts, almonds, or hazelnuts) ½ c. cajeta (goat's milk caramel) INSTRUCTIONS Preheat oven to 450° F. Cut pointed ends off of each plantain, exposing just a bit of the flesh. Make a shallow slit through the skin on the inner (curved) side of each plantain. Lay on a baking sheet. Roast until completely soft, about 20 minutes. In the meantime, toast the nuts in an ungreased skillet over medium-low heat until toasty and fragrant. Set aside. Heat the cajeta in the microwave or gently in a small saucepan over low heat. When plantains are finished roasting, remove from oven. When they've cooled down just a bit... enough to handle... peel back the skin and slice into ½" chunks. Pile into a mound on top of the skin on a serving plate. Drizzle with cajeta and sprinkle with toasted nuts. ...
April 09, 2021
Episode 5 - Jessica Besser-Rosenberg
This week, our host Lauren Hooberman talks with comedian, Jessica Besser-Rosenberg. As they discuss comedy, motherhood and the Real Housewives franchise, Lauren bakes a dozen Mini Italian Frittatas! This week, Lauren is joined by a special guest and Sassy Side Dish, Barbara Hooberman, her mother! You can follow Jessica @JessGBR Our theme music is Just for Fun courtesy of Ketsa. Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: MINI ITALIAN FRITTATAS by Ina Garten INGREDIENTS 2 tablespoons good olive oil, plus extra for greasing the pans 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry 4 ounces sliced Italian prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 1/2 tablespoons julienned fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind) 8 extra-large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir ...