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The November 2018 Episode

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In our November 2018 episode, we switch things up and hang out at J’s house, where green is a neutral. We tried hard but we could not find many tags for hate in this issue of Better Homes & Gardens magazine! Maybe it’s because we both love Thanksgiving so much. Maybe it’s because the issue was mostly about the food (though we did do a fun recipe tasting at J’s house–watch it soon on this site)! Never fear, we managed to find plenty to talk about: more white walls and big art, pumpkins of all sizes and shapes (#phrasing), trends we actually like for once, and dramatic facelifts (the furniture kind, not ours). But how will Rob, aka Mr. Tablescape, react to the big tablescaping how-to feature? Make sure to listen all the way through for a special announcement about our first-ever LIVE event! Signature cocktail: a bourbon orange-cran smash. Recipe prep by Chef Tim Lawton and J. Dewey. Music by Bensound.com.

Cranberry pear quince sauce toasts
Here’s J.’s version of the cranberry pear quince sauce…made with guava paste instead of quince paste. He turned it into an appetizer by toasting baguette slices and spreading on a layer of cream cheese and goat cheese.

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J. also tried turning Carla Hall’s roasted vegetables into an appetizer too.

bourbon cocktails and cranberry sauce
Rob’s bourbon orange cran smash cocktails, made with some of Chef Tim’s cranberry sauce (made correctly with quince paste, unlike J’s).

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Chef Tim tried the cover recipe: pumpkin bread trifle.

Pumpkin bread trifle
Pumpkin bread trifle with bourbon whipped cream. To die for! Tim skipped the pomegranate arils but did make candied pecans.

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Yum.

recipes · Videos

Video: October 2018 Recipe Tastings

This month we sample paella, delicata squash rings with an herb buttermilk dip, scones, and poached pears–plus our signature cocktail, of course!

Chef Tim got busy (especially for a Thursday night) with four recipes from the October 2018 issue of Better Homes & Gardens: the delicata squash rings with an herb buttermilk dip, chicken and pork paella, poached pears, and classic scones. Rob paired these with a new cocktail, which we’ve dubbed a Pum-mosa: cava (Freixenet in this case, because it’s easy to find) and Roundhouse Pumpkin King Cordial. It’s an autumnal take on a mimosa…but it’s also very similar to hard cider. So if you’re a fan on that…

Watch and see our reactions to each dish, and stay for the playful banter between Chef Tim and cohost Rob.

Recipe prep: Tim Lawton. Squash from Clarke’s Family Farm. Camerawork by Michael Hall. Edited by J. Dewey. All music by Bensound.com.