Episode 9

April 18, 2022


Episode 20 - Caitlin Checkeroski

Episode 20 - Caitlin Checkeroski
Hot Dish
Episode 20 - Caitlin Checkeroski

Show Notes

This week, our host Lauren Hooberman talks with comedian Caitlin Checkeroski! As they discuss Caitlin's stand-up comedy style, veganism, and being a wife and mother... OR NOT, they whip up some tasty Potato Pancakes! For more of Caitlin's work, go to caitlincheckeroski.com! Today's recipes:


Our theme music is Just for Fun courtesy of Ketsa

Other Episodes

Episode 2

March 11, 2021

Episode 2 - Samson Koletkar

This week, our host Lauren Hooberman talks with comedian, Samson Koletkar. As they discuss clean comedy, being Jewish in India and very sweet desserts, Lauren cooks up some Malida! You can see more of Samson's comedy at mahatma-moses.com. Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: MALIDA (Sweetened Poha Breakfast Cereal) by Shulie (Shulamit) MadnickINGREDIENTS:4 Cups Poha1/2 Cup sugar1/2 Cup unsweetened coconut flakes10 Cardamon pods, shelled and groundHandful golden raisins (optional)DIRECTIONS:Immerse Poha in cold water for four minutes until softens. Keep in mind some like it al dente, crunchy, I don't! Be sure not to over soak and turn mushy and flake will lose its silhouette. Run through a sieve to drain all water out and press on top lightly to rid of excess water. In a large bowl, add the drained Poha and sugar and flake with  a fork or with your fingers to fluff the mixture. Note: Add the sugar immediately so it will blend in and not stay grainy. Add the cardamon and coconut and mix well. Note: I only use my hands or a fork to keep the integrity of the shape of the flake. Garnish with nut, edemame and golden raisins. Keep refrigerated until serving. Can keep in refrigerator for a few days. *Minyan: Ten adult (after Bar Mitzvah age 13) males needed to proceed with prayers. Reform and some conservative movements count women. For tree nut allergic:Defrosted edamame peeled and sliced (optional)For not tree nut allergic:Handful raw almonds, blanched, peeled and sliced (Optional)Handful raw pistachios, shelled, blanched, peeled and ...



Episode 6

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. ...



Episode 10

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 ...