recipes · Show News · Videos

Video: Our August 2019 Recipe Tasting

This month, we try out the savory stuffed waffle recipe from the August 2019 issue of Better Homes & Gardens magazine, and Chef Tim goes for a sweet option too. This month’s signature cocktail is a “Stoned Rita Moreno” – a peach and plum (stone fruit, get it?) frozen margarita. Bonus: we do it shirtless! Listen to the full August 2019 episode on your podcast feed or here for more shirtless silliness! Recipe prep by Tim Lawton. Music by Bensound.com.

Episodes

The June 2019 Episode

It’s LGBTQ Pride Month and Rob and J. search desperately for some signs of gay life in this month’s magazine. Though there’s little to be found on the pages, there’s plenty of love at the bottom of their cocktail glasses (thanks to the strawberry basil smash cocktails, lifted from the recipe section). J. explains why this episode was delayed and shares a very painful housing-related memory. Rob gets tongue-tied over a supergay font but otherwise feels kinda “meh,” especially about all the #whiteonwhite neo-bohemian rooms. However, everything turns out all right in the end thanks to a Tea Dance #lewk for the ages.

This month, we also sampled the white bean dip, open-faced crispy fish sandwiches and the Pimm’s ice pops, thanks to Chef Tim.

Theme music by Bensound.com.

recipes · Videos

Video: Our August 2018 Recipe Testing

A new video episode is here! We test out recipes from the August 2018 issue of Better Homes & Gardens magazine. Our signature cocktail for the month is a Salty Be-otch, Rob’s inspired take on a Salty Dog. Join us for all the fun on our August 2018 episode, now available on the Could Be Better Podcast feed or here on CouldBeBetterPodcast.com. Recipe prep by Tim Lawton, Music by Bensound.com. Peaches provided by Clarke’s Family Farm.

Episodes

The August 2018 Episode

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In our August 2018 episode, the magazine leaves us thirsty (only one beverage recipe, and it’s plain ole iced tea) so Rob creates his own signature cocktail–the Salty Be-otch–inspired by this month’s paint can lid hues. After sampling another array of excellent foods from Chef Tim, J. confesses that he forgot his magazine…and it’s all downhill from there. Before the pitchers of peach-flavored cocktails run out, we discuss hazardous ottomans, outdoor showers, the #partyboard trend that just won’t die, and monstrous ice cream. Plus, J. has a surprise crush on a featured chef. Say goodbye to your summer of regret!

Join us for a salty rimmed drink on our podcast feed or listen right here:

 

recipes · Show News

August Recipe Tasting

Summer foods are all about fresh fruits and vegetables and the August issue of BH&G is full of fresh-from-the-farm recipes. Before our podcast taping, Chef Tim whipped up three iterations of inspired creations from the magazine’s pages.

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Top: Spinach Dutch Baby. Middle: chilled corn soup. Bottom: crostini topped with gruyere and garlic-onion jam.

First up: quick garlic-onion jam served on toasts with gruyere cheese for some contrast. Tim said it was incredibly easy and his favorite thing this session. How else can you use it, besides on these appetizers? We quickly decided it could be used almost anywhere–on burgers, BLTs, other sandwiches, a roast beef and horseradish French dip…it’s a very versatile (power vers!) condiment.

Next: a chilled corn soup topped with lots of mix-ins: feta, more corn, lemon zest, dill. We both agreed that it’s light, summery and would make a perfect cocktail shooter soup. It’s made with yogurt, not cream, so it’s not as heavy as you would expect, and not as overtly corny as imagined, either. Tim served it in the family’s vintage Currier & Ives china bowls but the blue-and-white pattern works perfectly for a summer’s afternoon.

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Chef Tim plating our Spinach Dutch Baby through the pass-through window. What service!

Tim whipped up a last-minute addition: the Spinach Dutch Baby. This is also a fairly simple recipe, with an egg dough pancake cradling fresh spinach and farmer’s market tomatoes. It would make a wonderful weekend lunch with a salad, or even a light weeknight dinner. Plus it looks impressive (it’s a grower) enough to serve to company.

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The Salty Be-otch: peach puree, rosemary simple syrup, Tito’s, a pink Hawaiian sea salt rim, and rosemary for garnish.

As for our signature cocktail, the magazine left us thirsty (only one beverage recipe–for iced tea, and iced tea cocktails are so 2010) so Rob invented something original: a take on a Salty Dog. He swapped in a fresh peach puree (made from fruits provided by Clarkes Family Farm) for the customary grapefruit, and called it a Salty Be-otch. A rosemary-infused simple syrup melded nicely with a scoop of peach sorbet, and plenty of Tito’s Vodka gave it a kick. J. licked off his salty rim job right away but others in the group said that you can take or leave the salt rim (Rob used pink Hawaiian sea salt for color).

Check out our YouTube channel for videos of these tastings and tune in to our August podcast episode coming soon!

 

recipes

Quick Garlic-Onion Jam

IMG_7602This recipe for Quick Garlic-Onion Jam (show at the bottom of the photo on crostini) comes from the August 2018 issue of Better Homes & Gardens magazine.