Ep 71: Citrus Twist

April 9, 2018

They must've known it was Preheated's Citrus Month: Prince Harry and Ms Meghan Markle have announced the cake flavour for their royal wedding in May, and it's an on-theme choice: Lemon-Elderflower. Both hosts are losing their minds over this inspired selection (though they first have to discuss what exactly an elderflower is) and are relieved to see that Harry and Meghan are #teambuttercream. Coming back down to earth, the duo review Sunny Lemon Bars from Stella Parks, and though both had some issues with the custard's texture, they gave the vibrant taste and color two enthusiastic thumbs up. Taking one for the team, Andrea did some independent lemon-bar investigation and decided she's going to try a thinner layer of custard and a larger bar size, like the delicious version she ate at Eugene, Oregon's Sweet Life Patisserie. Speaking of independent investigation, Stefin's on the hunt for tapioca in London for this week's bake along, Coconut Tapioca Pudding with Mango and Lime. Finally, the duo discuss tools and hacks to make squeezing juice easier and seed-free, Andrea admits she wants a zester, and a misguided search for a citrus implement leads Stefin to a new fashion accessory.

You can read the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 70: Hello Sunshine!

April 2, 2018

It's the 70th episode of Preheated, and the duo waste no time jumping into sunny Citrus Month. Andrea is pleased to see that fashion designers clearly got the memo about the month's theme, but is not surprised that Stefin's closet is already bursting with several items of citrus clothing. Andrea also offers a cautionary tale about keeping Meyer lemons in the fruit basket, and Stefin updates listeners on her massive recipe organization project, which has turned into an entertaining walk through her personal food trends from the past 20 years. (Parsnips and sangria anyone?) Next, the duo introduce the month's first bake along: Sunny Lemon Bars from Bravetart author Stella Parks. In Citrus 101, Andrea gives a run-down of the anatomy of a citrus fruit, from the zest to the juice, and the duo share some of their favorite citrus desserts -- from a Key Lime Pie to a Blue Ribbon-winning Lemon Drizzle Cake.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 69: Two for the Dough

March 26, 2018

Brunch talk has our hosts thinking about sourdough and...baked beans? Andrea's baffled by the cover recipe from Watrose's March Food Magazine, which leads the hosts to wonder what makes a sausage roll a sausage roll. Deep thoughts, indeed.

Both hosts agreead that this week's recipe Homemade Monkey Bread from Sally's Baking Addiction was fantastic and a real showstopper. Andrea used mini bundts, and Stefin ran into a slight challenge with her risen dough, but this deicious recipe still got two thumbs up for Pull Apart Cinnamon Rolls (Andrea's preferred recipe title)!

This week's bake along is not one but two recipes from our hosts: No-Knead Cast Iron Bread from Andrea and White Yeast Bread from Stefin. You can read the fascinating origin story about the No-Knead bread from Mark Bittman's article No-Knead Bread, Ten Years Later. Stefin's White Yeast Bread from Rachel Allen is a great option is you love to knead, so set your timer for ten minutes and enjoy the therapuetic benefits of getting your hands in the dough!

Next up, Preheated Book Club! Sourdough by Robin Sloane was an enjoyable book for both our hosts, mainly becuase it talked about bread baking as a way of building community, which is exactly why our hosts started the Preheated podcast.

A few other baking or bread related books listeners may enjoy: Bread Alone by Judith Robin Hendricks and Two for the Dough by Janet Evanovich. Warning: bread reference is in title only on that one.

Listeners, we'd love your bread related (fiction or non-fiction) book recommendations!

You can read the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

 

 

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Ep 68: Hot-Buttered Yum!

March 19, 2018

It's the third week of listener-requested Bread Month, but first Andrea wants to know if Stefin has seen or heard of a new Colombian berry: the Goldenberry. No, it's not the star of the next James Bond movie, it's a sweet-tart grape-tomato-sized berry that can be used in place of citrus fruits in desserts like lemon bars. Stefin reports on a UK study that proves the mental health benefits of baking bread. Is it the kneading, the mindfulness, or the wonderful aroma of home-baked loaves? Maybe all three! (And study researchers: If you need more test subects, please send us an email!) Next up, the duo review King Arthur's Hot-Buttered Soft Pretzels and agree that you shouldn't be alone when these come out of the oven. Then it's on to a sweet treat: Monkey Bread from Sally's Baking Addiction. Neither host know what to make of its name, but both are excited to tackle this overnight indulgence, baked in the podcast's favorite pan: the bundt! Finally, the Globetrotting Gourmet heads to Finland for a plethora of berry desserts, hot cheese and porridge bread.

Book lovers, the Preheated Book Club is reading Sourdough by Robin Sloane this month. We hope you'll read along with us, and listen to our review on Episode 69.

You can read the show notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 67: No-Knead, Indeed!

March 12, 2018

It's the second week of listener-requested bread month! But first, Andrea recaps the winners from the final Olympia Pie Fest -- ninjas, fruits of the forest, and a Cooks' Illustrated classic all took top honors. Meanwhile, Stefin admits it's difficult to forget about the recipes that don't make the cut every month, and griddles up some delicious homemade naan without setting offer her smoke detector. Then the duo dive into the listener-suggested No-Knead Peasant Bread from Alexandra's Kitchen, and agree it's an easy, delicious and versatile loaf that deserves a regular spot in listeners' ovens. Finally, the hosts introduce King Arthur Flour's Hot-Buttered Soft Pretzels (sure to make Stefin's husband happy), and discuss some magically delicious treats to try for St. Patrick's Day.

Book lovers, join us in March with our Preheated Book Club. We're reading Sourdough by Robin Sloane and we hope you'll read along with us.

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 66: Bread Baking Time

March 5, 2018

Bread bakers unite! The listeners have spoken and we've selected Bread for our March theme. We're starting off with a No Knead Peasant Bread by Alexandra Stafford, coined "the bread that broke the Internet." Some essential tools and tricks both Stefin and Andrea use include a plastic bench scraper, rising dough in the oven with the oven light turned on or a cup of boiling water to get the temperature up, and a proofing basket for a traditional beehive shape.

In the latest Cooking with Class segment Andrea reports back from the Galette de Rois class at The Bakehouse in New Orleans, taught by the acclaimed cookbook author and food blogger Joy the Baker. Joy demonstrated the methods to make this traditional king cake, and Andrea especially enjoyed how relaxed and non-intimidating Joy is. Joy also introduced the class to Old New Orleans Cajun Spice Rum, which Andrea loved so much she dragged her parents to the distillery to purchase some to bring back home to Washington.

Book lovers, join us in March with our Preheated Book Club. We're reading Sourdough by Robin Sloane and we hope you'll read along with us.

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

 

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Ep 65: Not So Humble Shoo-fly Pie

February 26, 2018

Stefin is baking at home and testing out some new flavor combinations to see what Andrea thinks. Coconut and egg? Courgette (zucchini) and lime? Let's see if some of these interesting new duos show up in future epsiodes! Alton Brown's Shoo-fly Pie was a big hit with both our hosts, with all the ingredients on hand in their pantries, an easy filling  to bake and a sure-fire blind bake crust. Stefin used sponsor Pie Provisions Pie Crust Mix wih equally impressive results (and a lot less work).

Next week’s bake along is Joy the Baker’s Strawberry Rhubarb Pie, and Stefin will be using fresh rhubarb, as England forces rhubarb, which is grown in the dark, and harvested by candlelight (no, we’re not kidding).

The hosts wrap up this month's Pie School with talk of miniaturizing pies, a great idea when serving a crowd, or when trying to cut back on your own serving sizes. Congratulations! You've graduated Pie School.

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

 

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Ep 64: Nothing Says I Love You Like a Savory Pork Pie

February 19, 2018

Andrea is reporting back from the Cascadia Grains Conference and is excited about being part of the movement to revitalize the grain economy in the Pacific NW, and bake Whole Grain Digestive Biscuits.

Our hosts review the Pork, Apple and Cider Pie from Paul Hollywood's Pies and Puds cookbook. Andrea and Stefin had equal success, and both hosts agree that a side of mashed potatoes are absolutely essential for the delicious gravy that comes naturally with this pie.

Up next is Alton Brown's Shoo-Fly Pie, another pie from the popular 'desperation pie' or 'pantry pie' category. Be sure to read the instructions carefully on this one (or make it easy on yourself and use February's sponsor Pie Provisions Pie Crust mix!)

To wrap up this week's episode of Pie School, the hosts share their essential pie tools, including a pastry wheel, a tapered rolling pin, and, finally, a PieBox!

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 63: Of Pies and Pearls

February 12, 2018

It's week two of Preheated's Second Annual Pie School, but before Stefin and Andrea call the roll, they're talking sweet treats for Valentine's Day and Mardi Gras. Stefin's recommending a Nutella-stuffed chocolate chipper (though not a Nutella-inspired grocery store riot) for the chocolate lovers in your life. Meantime, Andrea is fulfilling her Year of the Shortbread by making not one but two variations on London Fog Shortbread from Episode 61 -- a lemon version for Mardi Gras and a chocolate heart for her valentines -- and is trying out a mini loaf of King Arthur's Whole Grain Banana Bread. Up next the duo review the Butterscotch Pie with Curry Crust and decide that the incredibly delicious payoff is worth the challenge. (Tip: Read the recipe. Then read it again. Then rewrite it. Then begin.) Finally, Andrea and Stefin chat about Seattle "pie artist" Lauren Ko, recently featured in both The Seattle Times and the UK's Waitrose Weekend, before sharing their own somewhat simpler techniques for decorating homemade pies. (Family jewels not required.)

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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Ep 62: Pie School is Back in Session!

February 5, 2018

Stefin and Andrea are back with their Second Annual Pie School! But before they take a deep dive under the top crust, Andrea updates Stefin on the "nourishing nibbles" she made using new-to-her maca. Did this "pleasant-tasting" powder delight this root-veg loving host? In other nutritional news, Stefin celebrates after losing a pound -- of wheat germ that is! Next up is the first pie of the month: Butterscotch Pie with Curry Crust. Will this unusual flavor combination prove delicious or just a delicious experiment? Turning to that pie essential, crust, both hosts share the recipes they're currently loving, and chat about variations, the options for blind baking (pie beans, pie weights or ... sugar?), and a reminder that pie doesn't have to be square (or perfect) to be a success. Finally, in the Language Lab, Andrea defines "short crust" while Stefin reads from a charming essay on (what else?) leaf-lard pastry.

You can read the Show Notes here.

Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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