Episode 17

February 17, 2022


Episode 18 - Blake Burkhart

Episode 18 - Blake Burkhart
Hot Dish
Episode 18 - Blake Burkhart

Show Notes

This week, our host Lauren Hooberman talks with comedian, Blake Burkhart! As they discuss bartending, the Super Bowl and Blake's comedy special, they whip up  a batch of homemade potato chips and onion dip! For more of Blake's work, follow him @blakeburkhartcomedy! Today's recipes:



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Episode 2

October 27, 2021

Episode 13 - Laura Hugg

This week, our host Lauren Hooberman talks with comedian and vegan, Laura Hugg! As they discuss vegan diets, sobriety and ageism, Laura whips up a batch of Crispy Sheet-Pan Noodles With Glazed Tofu! For more of Laura's work go to: @laura_hugg. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon INGREDIENTS FOR THE NOODLES: 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded 2 tablespoons sesame oil 2 tablespoon neutral oil, such as grapeseed or vegetable 2 tablespoons soy sauce Kosher salt 1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices 3 baby bok choy, trimmed and sliced vertically into 4 pieces Handful of cilantro leaves FOR THE MARINADE: 2 tablespoons hoisin 1 tablespoon sesame oil 1 tablespoon maple syrup 1 garlic clove, grated PREPARATION Step 1 Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5. Step 2 Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds. Step 3 Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly. Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the ...



Episode 5

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 ...



Episode 9

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. ...