This month, Chef Tim prepares a Green Goddess white bean dip, a crispy fish open-faced sandwich (without the sandwich) and Pimm’s Pops. Rob’s signature cocktail is a strawberry basil smash. Check out our full episode on your podcast feed or right here.
As part of our March episode taping, Chef Tim made the Moroccan red lentil soup from the March issue of Better Homes and Gardens. It was a hit! Perfect for those chilly late winter weekend evenings. Get the recipe and check out our new episode and tasting video, coming soon!
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.