Nikoli’s Kitchen
Welcome everyone! This show is all about my journey of positivity and scratch-made food, inside the kitchen and out. I’m not a chef, I’m just someone extremely passionate about food and trying to make the world a better place, one dish at a time. Every episode, I’ll talk about what’s happening in my world to try to help people, and I’ll share a featured recipe for you to make at home. Thank you so much for listening, and thank you so much for coming on this journey with me.
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Episodes
Wednesday Mar 15, 2023
Wednesday Mar 15, 2023
Hello and welcome back to another brand new Nikoli's Kitchen! No featured recipe today as I'll catch you up on how I've been doing in the month since I last recorded, including checking in with accountability for counting calories and working toward my goals.
Please head to the Livestream for the Cure YouTube Channel at https://www.youtube.com/@livestreamforthecure and check out all of the amazing content from years past! New content is dropping DAILY!
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Garden of Night" and "Letting Go of the Day" by Hanna Lindgren."Think Forward" by Martin Landstrom.
Wednesday Mar 08, 2023
Wednesday Mar 08, 2023
Hello and welcome back to another Nikoli's Kitchen! Today... I baked a cake! And then I loved it so much I did it again!
Featured Recipe for this Episode
White Cake Recipe:
9 T unsalted butter, softened3 c caster Sugar (600 g)**1 c canola oil4 t vanilla4 c all-Purpose flour (500 g)2 T cornstarch4-1/2 t baking Powder1-1/2 t salt1-1/2 c milk9 egg whites at room temperature1/2 c sprinkles (optional)
** To make caster sugar, add white sugar to a mortal and pestle or a blender and grind until it is fine. Its consistency should be between regular sugar and powdered sugar. You can just use regular white sugar here if you'd like.
Preheat oven to 350°.Spray three 8" or 9" cake pans (I own the latter) with cooking spray and line the bottom with parchment paper. To do this, tear off a square of parchment. Fold it in half, then in half again until you have a smaller square. Then fold the edges over so it forms a point at one end, then again, and then again until you have a long, thin triangle. Flip over your cake pan and put the tip of the triangle at the center. Trim the fat end just before the edge of the bottom of the cake pan. Unfold and you'll have a nice circle that should fit well over the bottom of your cake pan.In a stand mixer, beat butter on medium-low speed until it is creamy.Add sugar and oil and beat until well-combined and creamy. This will increase in volume pretty substantially as well. You want it to be tripled in volume.Scrape down the sides and bottom of the bowl, then stir in the vanilla.In a separate bowl, whisk together your flour, cornstarch, baking powder, and salt.Measure out your milk.Mix 1/3 of your flour mixture into the butter/oil mixture at medium speed, just until combined.Mix 1/2 of your milk into the batter just until combined.Repeat the above two steps, mixing only until combined.Mix in the remainder of your flour mixture just until combined. Do not over-mix or your cake will become dense and chewy.Beat the egg whites with a hand mixer or with your stand mixer on high speed until stiff peaks form.Gently fold the egg whites and sprinkles into the batter. Do not over-mix! Divide your cake batter evenly over your prepared cake pans.Bake at 350° for 30-40 minutes (less time for the larger pan, more for the smaller one). Rotate the cake pans halfway through baking to make sure they bake evenly. Bake until a toothpick inserted in the center comes out clean. Remove cakes from the oven and allow to cool for 15 minutes. Place a small cooling rack over each cake pan and flip it over, holding the rack against the pan. The cake should release onto the cooling rack with little trouble.Remove the pan and allow the cake to cool completely before frosting. Be sure to remove the parchment paper before frosting the cake.
This cake recipe is adapted largely from https://sugarspunrun.com/funfetti-cake-scratch/ with some additional tips from https://www.youtube.com/@benjaminthebaker.
Chocolate Buttercream Frosting:
9 T unsalted butter, softened1-1/3 c powdered sugar1/2 c dark chocolate cocoa powder2 t heavy cream or milk (more or less to desired consistency)
Whip together all ingredients in a stand mixer until light and fluffy. ** Note - I tripled this recipe for the three cakes.
This recipe is from https://www.howtocookthat.net/public_html/buttercream-cupcake-frosting-recipes/.
Raspberry Buttercream Frosting:
8 T unsalted butter, softened2-1/2 c powdered sugar12 oz raspberries1/2 c water2 T sugar1/2 t raspberry extract
Add raspberries to a saucepan with 1/2 c water and 2 T sugar.Cook over medium heat for 8-10 minutes.Strain out your raspberries- save them for layering between your cakes!Continue cooking the syrup, reducing it down until you have about 1/2 c raspberry syrup. Combine all ingredients in a stand mixer and beat at high speed until light and fluffy.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Winter in Brooklyn" by Wendy Marcini."Through Orbiting Stars" by Gerard Franklin.
Wednesday Mar 01, 2023
Wednesday Mar 01, 2023
Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!
Featured Recipe for this Episode
Marinara Sauce
90 oz whole San Marzano tomatoes4.5 oz tomato paste1 c red wine1/2 c garlic, finely chopped3 c fresh basil, roughly chopped2 T fresh parsley, roughly chopped2 T fresh oregano, roughly chopped1 yellow onion, finely diced1/2 c olive oilSalt, pepper, and sugar to taste
Add your olive oil to a large Dutch oven over mid heat.Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent.Add garlic and herbs and cook for 30-60 seconds, stirring frequently.Add your tomato paste and stir to combine. Cook for another 60 seconds.Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot. Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours.Season your sauce with salt, pepper, and sugar to taste.Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).
Ricotta Mascarpone Cheese Filling
32 oz ricotta cheese1 egg2 T chopped Italian parsley1/2 c chopped spinach1 c chopped fresh basil4 oz. Mascarpone cheese8 cloves of garlic, minced1/2 c fresh shredded parmesan cheese1/2 c fresh shredded pecorino romano1/4 c cornstarchSalt and pepper
Combine all ingredients in a large bowl or in the bowl of a stand mixer.Whip the cheese mixture until light and fluffy.
Homemade Pasta
1 c semolina flour3/4 c all-purpose flour8 egg yolks3 T olive oil3/4 c water
Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids.Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it).Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands. Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time. Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth.Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes.Lightly flour your countertop.Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it. Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin.Roll out a second sheet and keep it nearby.Add 1 T of cheese filling at 2" intervals along your sheet.Wet around the cheese filling with a little water and layer over your second sheet.Cut out your ravioli with your stamp.Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up.
Place a large pot of boiling water on the stove and add salt to taste.Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready.Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"I'm Still Missing You" by Wendy Marcini."When the Ending Comes" by Gerard Franklin."Langholmen" by Gustav Lundgren.
Wednesday Feb 22, 2023
Wednesday Feb 22, 2023
Hello and welcome to season FIVE of Nikoli's Kitchen everyone! This week, no featured recipe- in fact, you'll find many episodes going forward will be missing them. The format of the show is changing. It will be singularly focused week to week on a single topic, like you're sitting down with me in the kitchen, maybe while we're eating, maybe while we're cooking, and like I'm just telling you what's going on in my life. I hope that you enjoy!
In today's season five premiere, I talk about my struggles with weight loss, and get a little frustrated with myself as I've lost a bit of that struggle lately. So with that... it's time to be accountable again.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7.
Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Midnight in Carmel," "Nightmoves," and "Good Night Waltz" by Wendy Marcini."I Could Give you Anything" by Gerard Franklin.
Wednesday Dec 28, 2022
Wednesday Dec 28, 2022
Hello and welcome to what will likely be the final episode of 2022! This week, I'm talking about this amazing Asian BBQ Sauce I made out of a lot of the leftovers and components of Asian dishes I've made on the show over the past year or so. I don't know Asian food very well, but I know BBQ sauce, and I was thrilled to try to chuck tamarind and palm sugar into one, and the results absolutely blew me away.
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
1-1/2 yellow onions, diced2 jalapeño peppers, diced1/2 c rice vinegar3 c water1 stalk of lemongrass, cut in half and halved lengthwise1/4 c pomegranate molasses3 T fresh ginger, minced1 bulb of garlic, minced12 T palm sugar, crushed1 c tamarind paste1/4 c dark soy sauce1/4 c rice wine2 T gochujang2 T black bean paste2 c Ketchup1/2 t sesame oil1 t fish sauce
Drizzle a bit of vegetable oil into a large skillet over mid heat and add your onions and peppers. Sprinkle in a bit of salt and cook, stirring periodically, for 3-5 minutes. Add your rice vinegar, 1-1/2 c water, and your lemongrass. Reduce heat to low and cover, allowing to simmer for 12-15 minutes or until liquid is mostly gone and the onions and pepper are softened.Remove the lid. Turn heat back to mid and discard the lemongrass.Cook off the rest of the liquid, then make a space in the center of the pan for your ginger and garlic.Cook ginger and garlic for 1 minute, stirring so it doesn't burn. Deglaze the pan with your rice wine.Add the rest of the water, the pomegranate molasses, palm sugar, tamarind paste, soy sauce, gochujang, black bean paste, ketchup, sesame oil, and fish sauce. Stir until everything is well combined.Bring to a simmer and reduce heat to low, allowing everything to cook and come together for 30-60 minutes.Using an immersion blender, blend everything down into a smooth sauce. Jar and refrigerate.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"My Foolish Waltz" by Wendy Marcini.
Wednesday Dec 14, 2022
Wednesday Dec 14, 2022
Hello and welcome to another quick bite here in the limbo between seasons four and five! Today I'm busting out the apples and mascarpone cheese and things are going to get RICH. This makes for the perfect sweet breakfast treat to kick off your day!
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
Apple Filling-
3 apples, peeled and sliced thin1/4 c light brown sugar1/2 T cinnamon1/2 t nutmeg1/4 t allspice1/4 t salt2 T unsalted butter1/2 c water1 t cornstarch
Add butter to a saucepan over mid heat.Add your apples, sugar, and spices. Toss to coat well.Make a slurry with your cornstarch and water, then add.Cover and reduce heat to mid-low.Cook until sauce is thickened and apples are soft.
Mascarpone Cream Cheese Filling-
8 oz 1/3 fat cream cheese, softened8 oz mascarpone cheese, softened1 T vanilla1-1/2 c powdered sugar1/8 c milk
Combine everything but the milk into a large bowl or the bowl of a stand mixer.Start on low with an electric mixer and mix until combined.Whip in an electric mixer on mid-high until smooth, 1-2 minutes.Add more or less milk to desired consistency.
Crepês-
1 c all-purpose flour1-1/2 c milk2 eggs1 T canola oil1/4 t salt
Add flour, milk, eggs, canola oil, and salt into a medium bowl.Using an electric mixer, mix them together until blended.Grease your skillet or use cooking spray and heat the skillet at mid-high heat.Remove from heat and spoon in about 1/2 c of crepê batter, tilting your skillet to spread the batter evenly.Return to heat and flip as needed to cook it through.Transfer to a plate to rest.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
I went back to Two Peas to hang out with my good friend Gerald and talk about the top five on-screen TV deaths! Tune in at https://www.netflixnswill.com/twopeasonapodcast/2022/12/5/top-5-on-screen-tv-deaths-192! (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Moments Passing By," and "I Will be Right Here with You" by Wendy Marcini.
Wednesday Dec 07, 2022
Wednesday Dec 07, 2022
Welcome everyone to the first inter-season Quick Bite after season four! Today's "quick" bite isn't quite as "quick" in terms of cooking or preparation, but I promise you that nothing in the world says "stick to your ribs" food quite like my Smoked Cheddar Chicken Chili. The perfect bowl full of warmth and home for a cold winter evening, this chili is packed with decadent chili flavors, smoky chicken thighs, and rich cheddar cheese sauce. Please enjoy this recipe and give it a shot for yourself! Thank you so much for listening!
Season five of the show will not be kicking off until January 2023 at the earliest. Until then, I'm working on reformatting areas of the show and making this about not just my journey, but about your journey. If something has happened in your life that has changed how you view life, and if you have something that changed your view on positivity, I want to hear from you! Please reach out to me on Instagram @nikoliskitchen or email me at nikoliskitchen@gmail.com and I'd love to sit down and chat with you.
Table for Two will return in season five as well! If you'd like to sit and talk to me about your content, your life, or whatever- all while I'm cooking your dish- please reach out via the means above with your recipe and we'll set it up.
Featured Recipe for this Episode
Marinade-
1-1/2 lbs chicken thighs, bone-in and skin onZest & juice of 2 limes2 T olive oil1 T sea salt1 t chili powder1 T ground black pepper1 c cilantro, chopped8 cloves of garlic
~| I chose to do this with bone-in/skin-on chicken, because it'll have more flavor when you grill/cook it. You can do boneless/skinless if you like. |~ Prepare your marinade by combining all the ingredients together with the chicken in a large ziploc bag or bowl. Make sure the chicken is well-coated.Marinate for 24 hours.
Chili-
3- 12 oz cans of preferred beans4 c whole milk1/2 c all-purpose flour1 stick of butter16 oz cheddar cheese, cubed2 large onions, diced2 bell peppers, diced2 jalapeño peppers, diced, OR 2 other hot peppers- optional, to your desired heat level10 cloves of garlic, minced1 c white wine4-5 T cumin3-4 T chili powder1 T black pepper1 T Turmeric1 T Italian parsley, chopped1 T cilantro, choppedSalt to tasteBrown sugar to taste
Over a grill at mid-high or in a skillet at mid-high, sear the chicken on both sides and cook through.Remove and allow to rest.Remove the meat from the bones. Save the bones and skin for future chicken stock!Chop the chicken so it is the same size as the rest of your ingredients (all of your ingredients should be the same size in the finished chili for a consistent bite).
Add a splash of olive oil to a large Dutch oven or stock pot and heat over mid heat.Add half of your onions and peppers, tossing until well-coated. Add some salt to start sweating them down. Stir periodically.After 2-3 minutes, add your white wine and a sprinkle of brown sugar. Reduce heat to low and cover, cooking the onions & peppers for 15-20 minutes until soft and well-caramelized.Return the heat to mid and cook out most of the liquid, stirring frequently.Clear a space and add your garlic, turmeric, cumin, black pepper, and chili powder and cook for 1 minute or so, stirring continually so the garlic and spices don't burn.Add your flour and stir until well-incorporated, cooking for a minute or so. Add the stick of butter and allow it to melt. Continue stirring and cook until a roux forms, roughly 3 minutes (it tends to clump up with all of the other stuff in here, just keep stirring and cooking it).Add your evaporated milk and continue stirring until it begins to thicken into a béchamel.
Reduce the heat to mid-low and add your chicken, beans, and the rest of your onions and peppers. Stir until well-combined.Bring back to a light simmer, and cook for 10-15 minutes to bring everything together, stirring periodically.Remove from the heat and add your cheese and parsley, stirring until it is melted.Season to taste. OPTIONAL: Serve with fresh scallions over the top.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Down the Memory Lane," and "Sandcastle" by Magnus Ludvigsson.
Wednesday Nov 23, 2022
Wednesday Nov 23, 2022
Hello and welcome to the season four FINALE of Nikoli's Kitchen! A much shorter show today than normal because some things around here are going to be changing in the off-season, which I'll go more into detail on over the coming weeks on my Instagram page.
For now, please check out this amazing recipe for Lemon Meringue Pie made entirely from scratch! I hope you enjoy this amazing recipe, and if you're celebrating, I hope your Thanksgiving is amazing. Whether you celebrate or not, know that I am always and forever grateful for all of the amazing support from you amazing listeners. You are my lifeblood. Thank you so much for all that you do. Happy Thanksgiving!
Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!
Featured Recipe for this Episode
Pie Crust-
1-1/2 cups all-purpose flour 3/4 t salt 1/4 cup shortening, cubed and frozen1/4 cup butter, cubed and frozen1/4 cup ice cold water (add ice cubes to your water to make this easier)
Preheat your oven to 400°.Combine the flour and salt in a bowl and whisk together.Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily (and you'll lose some of the beautiful flakyness!). Add half of your water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature).Wrap the dough ball tightly in shrink wrap. Refrigerate for at least 30 minutes or until you are ready to use.
Partially Blind Baking the crust-
Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier.Roll the dough to 1/8" thickness.With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference). Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan. Unroll or place it into the pan and work it into place.Place the pie shell into the freezer to chill for 30 minutes.Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired).Line the inside of the pie crust with parchment paper.Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork.Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown.Remove the pie crust from the oven and remove your weights (if used). Set aside the crust and prepare your filling.
Lemon Filling-
8 egg yolks2 c water2 cup granulated sugar2/3 c cornstarch1/2 t salt1 c fresh lemon juice2 T lemon zest (zest of 4 lemons)6 T unsalted butter, cut into chunks
Reduce your oven temperature to 350°.Whisk your egg yolks together in a bowl and set them aside.Add the water, sugar, cornstarch, salt, lemon juice, and zest in a saucepan.Whisk together and cook until thick over mid heat, 5-7 minutes.Reduce your heat to low.Stirring your egg yolk constantly, add in a few spoons of the lemon mixture one at a time (this is to temper the egg yolks and bring the temperature up slowly instead of dumping all of the yolk directly into the hot lemon mixture, because then the eggs will start cooking). Add a total of around 1/2 to 1 c of the mixture this way.Stir the egg yolk mixture into the lemon mixture until well-combined.Turn heat back to mid and cook the mixture until it is thick and bubbling.Remove from the heat and whisk in your butter.Add your filling to the crust and make your meringue.
Meringue-
8 egg whites1 t cream of tartar1 c white sugar1/4 t salt
~| Note: this will make WAY too much meringue for your pie. So you can either halve the recipe, or, I found this great recipe for Meringue Cookies you can make with the leftovers at https://platedcravings.com/meringue-cookies/! |~
Add your egg whites and cream of tartar to a large bowl or the bowl of your stand mixer. Add your sugar and salt to a separate bowl and set aside.Using an electric mixer or your stand mixer, beat the egg whites and cream of tartar on medium speed for 1-2 minutes, then increase to high speed until you form soft peaks (you can pull a peak but it immediately falls). Add your sugar and salt and keep mixing at high speed until glossy, stiff peaks form. Spread your meringue over the top of your filling. Bake your pie on the bottom oven rack for 25-30 minutes or until your meringue is browned to your liking on top. Remove your pie from the oven and let it cool for an hour or so. Transfer to refrigerator and let it chill completely before serving.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Sometimes When you Sleep," "Moments Passing By," and "I'm Still Missing You" by Wendy Marcini."Midnight Swing" by Jules Gaia.
Saturday Nov 12, 2022
Saturday Nov 12, 2022
Buongiorno! Welcome to butchering Italian pronunciation on a new Nikoli's Kitchen! I've really wanted to do some kind of shredded braised beef dish, so I LET THE HEAT HIT THE MEAT and started building a ton of layers of flavor into this Pasta alla Genovese. Originally I wanted to make a version of a dish I made on my old food show a long time ago, a beef and onion ragu, but in researching it I came to find out that this is more what I wanted to make- though truthfully I'm sure some of the former bleeds into the latter. Regardless, this was an amazing dish absolutely loaded with flavor, and I hope you give it a try. In the first half of the show I talk about my frustrations with sitting down to record the first segment of the show, and how that gets me into my own head- instead of just sharing where I am on my journey. Because that's what this show is, right? It's my journey. For better or worse.
Tune in to hear my (much much much) better half Rebecca on The Life Shift at https://www.thelifeshiftpodcast.com/losing-hair-but-finding-strength-and-authenticity-rebecca-lerch/!
Featured Recipe for this Episode
1 lb yellow onion (3-4 onions), sliced thin1 c celery, finely chopped1 c carrot, finely chopped6 cloves of garlic, minced2 T fresh rosemary, finely chopped and divided1 T fresh thyme, finely chopped and divided1/2 c fresh parsley, finely chopped2 T tomato paste2 oz breasola, choppedSaltPepperOlive oil1.5 lb chuck eye roast, cut into 4 equal-sized chunks2 c white wine1 c chicken stock1 package (6 oz) of cherry tomatoes, halvedChopped parsley (for serving)Freshly-grated pecorino romano cheese (for serving)1 lb rigatoni
Preheat oven to 300° and move your rack to the middle lower position. Prepare your chuck eye roast if you haven't by cutting it into four equal-sized pieces. Season liberally with salt and pepper as well as half of your rosemary and thyme.Drizzle olive oil in a large Dutch oven and heat over mid-high heat. Add your beef and sear on all sides until you form a nice crust. LET THE HEAT HIT THE MEAT!Remove your Dutch oven from the heat and remove your beef to a plate/platter to rest. Reduce heat to mid and allow your Dutch oven to cool for just a minute.Add pot back to the heat and then add your breasola and cook for 2-3 minutes (you can also do pancetta and/or salami here). Add your onions, celery, and carrots, to the Dutch oven. Sprinkle some salt to help sweat them out. Cook for 4-5 minutes or until everything has started to soften and your onions are translucent.Make a place in the pot for your remaining herbs and garlic and add them in. Cook for 60-90 seconds, stirring so they don't burn. Add your tomato paste and cook for another 60-90 seconds. Deglaze your pan with 1/2 c of your white wine, scraping up all of the browned bits as best you can. Add the rest of your wine and the chicken stock to the pot. Add your beef back to the pot. There should be enough liquid that your beef is just sticking out the top- if there's not, add some water (you'll be reducing this later anyway). Bake in the oven uncovered for 2-1/2 hours, flipping your beef once to submerge the top parts under the water.
Fill a stock pot with water and add salt and bring to a boil.Cook your rigatoni according to directions and drain when done; reserve 1-1/2 c pasta water. Remove the Dutch oven from the oven and remove your beef to a plate to rest. It should be fork tender at this point. Return the Dutch oven to the stovetop and turn on over mid heat. Add the cherry tomatoes and taste your sauce; add any additional seasonings you like.Add 1 c of the pasta water.Cook the sauce until reduced to your desired consistency (add the remaining pasta water if it is too thick). Shred your beef and return it to the sauce, stirring until everything is well-combined.Season to taste one last time.Add your rigatoni to the Dutch oven and stir until everything is well-combined. Cook for another minute or two just to bring it together. Serve topped with fresh parsley and pecorino romano cheese.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"That Rainy Day," "I'm Still Missing You," "I will be Right Here with You," and "As Long as you Stay" by Wendy Marcini.
Thursday Nov 03, 2022
Thursday Nov 03, 2022
Hello everyone and welcome back to another new episode of Nikoli's Kitchen, which is coming a day later than it should be, but I'm still grateful to get it out for you. This week on the show, I talk about making homemade sloppy Joes with their own homemade ketchup, but before that I'm replaying a positivity segment from a stream back in September that I did to raise money for the American Foundation for Suicide Prevention.
Take good care of you, and please be kind to yourself. Remember that you are not alone.
Featured Recipe for this Episode
Homemade Vegetable Ketchup
1- 28 oz can whole peeled tomatoes2 medium yellow onions, sliced6 cloves of garlic, minced2 T fresh ginger, minced1 c fresh basil1 zucchini, chopped1/2 c apple cider vinegar1/3 c dark brown sugar1/2 t allspice1/2 t smoked paprika1/2 t ground mustard1/2 t turmeric3 oz. tomato paste1 T Salt1 T pepper
1 c carrots, chopped2 c water
Add your carrots and water to a saucepan and bring to a boil over medium heat.Cook the carrots until soft, then strain them out and reserve whatever water is left from cooking them down (you'll add this to your ketchup later).
Drizzle olive oil into a large Dutch oven or large pot and heat over mid heat.Add your onions and begin cooking them down, sprinkling over a bit of salt to help sweat them out. Add your vinegar and reduce heat to mid-low, cooking onions down until your liquid is mostly gone, 15-18 minutes. Stir periodically.Return heat to mid and make a space in the middle of your pot, then add the garlic and ginger.Cook for 1 minute, stirring so they don't burn.Add your allspice, smoked paprika, and ground mustard, cooking for another minute.Add tomato paste and stir well. Add your basil, zucchini, sugar, and your tomatoes. Add your reserved water from your carrots, topping it up to 1 c if you have less than that. Reduce heat to mid-low and cover. Cook for 18-20 minutes, stirring every 5 minutes or so, until your zucchini is softened and your tomatoes have started breaking apart.Add your carrots back to the pot.Using an immersion blender or pouring this into a blender, blend the ketchup until it is very smooth (You can strain it here if you like, but I like the texture of a homemade veggie ketchup).Return the ketchup to your pot and continue cooking on mid-low for another 30-60 minutes or until it reaches desired flavor and consistency. Season with salt, pepper, or additional sugar to taste. If it is too thick, add water to thin it out to the desired consistency.
Sloppy Joe, Sloppy Sloppy Joe!
2 lbs ground beef 80/202 T butter2 T olive oil1/2 c dry white wine1 Green pepper, diced1 red onion, diced8 cloves of garlic, chopped4 T tomato paste2 c ketchup1/2 c water (more or less to thin/thicken sauce to desired thickness)4 T Worcestershire Sauce2 T dijon mustard 4 T dark brown sugarSaltPepper
Break up your ground beef into equal-sized portions before you add it into your skillet- I break it up onto a plate how I want it to go into the skillet. Season liberally with salt and pepper. Add half of the butter and olive oil to a large skillet or pot over mid-high heat. Once the butter is melted, add half of your ground beef and let it sear for 1-2 minutes. LET THE HEAT HIT THE MEAT! Resist the urge to stir it frequently or move it around. Let it remain so it can form a good crust and start developing flavor.Once it is seared to your liking (you'll definitely smell it), stir and cook it until you see no more pink on the outside. The beef should NOT be cooked through here, you'll finish it in your sauce. Drain your ground beef, reserving the fat. Repeat the above steps for the remaining portions of ground beef, reserving the fat each time.After you've drained the last of the ground beef, deglaze your pan with the white wine. Use a spoon to scrape up any stuck-on browned bits. Add the onions and peppers to the pan and cook for 3-5 minutes or until soft and the wine is mostly cooked off.Make space in your pan and add the garlic. Cook for 30-60 seconds, stirring to make sure it doesn't burn.Add your tomato paste and stir again, cooking for another 30-60 seconds. Return the beef to the pan and add your ketchup, water, Worcestershire, mustard, and brown sugar. Stir everything to combine well.Reduce heat to mid and cook for 12-18 minutes, or until everything has thickened to desired consistency. Season to taste toward the end of this process, you don't want to season beforehand in case the sauce reduces and the flavors get overpowering.Serve over a soft toasted brioche bun.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"A Single Gentle Raindrop," and "Tinker is Asleep" by Rand Aldo."Sandcastle" by Magnus Ludvigsson."Motionless" by Alan Ellis."Vulpecula" by Johannes Bornlöf."After You Took Off" by Miles Avida.
Wednesday Oct 26, 2022
Wednesday Oct 26, 2022
Welcome back to another new episode of Nikoli's Kitchen everyone! We're steamrolling toward the end of the season on the day before Thanksgiving, and... I'm struggling. Today on the show I'll talk about how I'm struggling with managing everything as NaNoWriMo approaches, and kind of share some open-ended thoughts about changes that will need to happen before season 5 kicks off in 2023. In the back half of the show, I'm adapting the chicken tikka masala recipe I did back in episode 15 with Dan of Netflix 'n Swill to make it vegetarian, so I could share a dish I'm really proud of with my son. It was also my first time ever cooking tofu, but everything came together so well. Thank you so much for listening!
Featured Recipe for this Episode
Tofu Tikka Masala with Coconut Basmati Rice and Naan
Marinade- 1 c Greek Yogurt, plain Juice of 1 Lemon6 cloves of Garlic, finely chopped2 T Ginger, grated2 t Garam Masala1 t Hot Curry Sea Salt1 lb extra firm tofu
Slice your tofu into even-sized slabs and layer between paper towels. Squeeze or apply pressure to extract moisture.Cut your tofu into 1/2" chunks.Combine all ingredients in a large mixing bowl and stir well to combine. Place covered in the fridge for an hour or up to overnight.
Sauce- 2 T Ghee or unsalted butter1/4 white wine, semi-dry or dry2 red onions, finely diced6 cloves of Garlic, grated2 T Ginger, grated1 t Turmeric1 t Ground coriander1-1/2 t Ground cumin1-1/2 t Garam Masala1 t Chipotle Chili Powder (double for more spice)2 c Tomato Sauce1 c Heavy CreamHot Curry Sea Salt, to tasteCracked Black Pepper, to tasteCilantro to garnish
Remove your tofu from the marinade to a baking tray or platter lined with paper towel. Pat the tofu chunks dry to remove excess marinade.Bring a large skillet to mid-high heat and add your ghee or butter. Once the butter/ghee has melted, add your tofu in batches ensuring you do not crowd the pan. Cook for 2-3 minutes per side until nicely browned and remove to a plate or bowl to rest. Add white wine to pan and reduce heat to mid. Deglaze the pan, being sure to mix up all of the stuck-on bits from the tofu.Add onions and begin to cook. Add some hot curry sea salt to sweat the onions. Cook for 5-7 minutes or until translucent and soft.Make a clearing in the middle of your skillet and add your ginger and garlic. Saute for 30 seconds, stirring regularly to avoid burning.Make another clearing. Add your turmeric, coriander, cumin, and garam masala. Cook for another 30 seconds, continuing to stir.Add tomato sauce, chili powder, salt, and cracked black pepper.Reduce the heat to low and continue to cook, stirring occasionally until the tomato sauce thickens and begins turning a deep reddish brown, about 15-20 minutes.Add the tofu and heavy cream and stir to combine. Cook this for another 10 minutes until mixture is a burnt orange color and the sauce has thickened. Garnish with fresh cilantro!
Coconut Lime Basmati Rice-
2 c basmati rice, rinsed1- 12 oz. can coconut milk (should be 1-3/4 c)1-3/4 c waterJuice of 2 limes1 t white sugar2 t hot curry sea salt2 T cilantro
Combine all ingredients in a large pot and bring to a boil over mid-high heat.Cover and reduce heat to low and cook for 12-15 minutes or until the liquid is absorbed.Remove from the heat and allow to rest for 5 minutes.Remove the cover and fluff with a fork.
Naan-
3 c flour3 t dry yeast1/2 to 3/4 c warm water1/2 c plain Greek yogurt2 T sugar1/4 c olive oil1 large egg1 t salt1/2 t baking powder
Combine your wet ingredients together with the sugar in a large bowl and mix together.Add your yeast and set aside to proof for about 5 minutes.Sift your flour, salt, and baking powder in another bowl.Once your wet mixture is proofed, combine with the flour mixture and mix just until combined into a dough. It should be tacky but not sticky. Once it comes together, stop kneading.Coat the inside of your bowl with a light bit of olive oil or olive oil spray and place the dough inside. Cover with a damp towel and let it rise for about 90 minutes or until doubled.Tip the dough out onto a floured work surface.Shape your dough into a long rectangle around 24 inches long and 3" - 4" wide. It should be between 1/2" to 1/4" thick.Using a knife or pastry cutter, cut the rectangle in half lengthwise, then cut each half into six equal portions. Coat the dough chunks in a light coating of flour to prevent sticking.Place a large cast iron or nonstick skillet over mid-high heat until it gets very hot. Roll out the dough chunks to about 1/8" inch thickness. Pass it back and forth in your hands to knock off any excess flour.Place into the skillet and cook for 60-90 seconds per side or until it has browned and blistered. Once off the heat, immediately brush it with your garlic cilantro butter.Keep them in the oven at 200° to keep them warm until ready to eat.
Garlic Cilantro Butter-
1 stick unsalted butter, softened8 cloves of garlic, finely minced4 T cilantro, finely choppedSalt and pepper to taste
Mix your garlic, cilantro, salt, and pepper into your butter and mix together until well-combined.
Important Links
(All links open in a new window)
Main WebsiteSubscribe on Patreon!Livestream for the CureJoin my Discord Community!Podcast RSS FeedLike my Facebook Page!Follow me on Twitter!Follow me on Instagram!Join my Facebook Group!Subscribe to my YouTube Channel!Follow me on Twitch!
Listen on
Apple PodcastsGoodpodsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Fight to Win" by Sven Karlsson."L'ombre du Platane," "Reve d'Enfant," and "The Girl from North" by Magnus Ludvigsson.
Wednesday Oct 19, 2022
Wednesday Oct 19, 2022
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! Today I'll be talking about the "Potential of Tomorrow" and reading a poem I wrote in a much darker time in my life. After that, we're making Pumpkin Pecan Thumbprints, and talking about my "kitchen brain." Thank you for listening!
Featured Recipe for this Episode
Cookies-
1/2 - 3/4 c unsalted butter, softened (see below)1/2 c pumpkin puree1/2 c light brown sugar, packed2 eggs, separated to whites and yolks1 t vanilla2 c flour1/2 t salt1 T cinnamon1 t nutmeg1/4 t allspice
Coating-
1 c finely chopped pecans1/4 c brown sugar1 T cinnamon
~| If your pumpkin puree is liquid-y, you'll need to cook the moisture out of it. Add 1/4 c butter and your pumpkin to a saucepan and heat over mid heat, stirring regularly until the moisture is gone and you're left with a thick pumpkin paste. I didn't add any fat to this step when I did it but I'd recommend at least some butter here, your cookies will end up a little bit richer and nuttier. If you have solid pack pumpkin, you can omit this step, unless you want to melt butter into this and cook off the moisture to add more richness to that. |~
Preheat oven to 350°.Cream together your butter, pumpkin puree, egg yolk, brown sugar, and vanilla in a bowl. Sift your flour, salt, and dry spices into a separate bowl. Add your dry ingredients into your wet, mixing just until the dry ingredients are incorporated.Roll your dough into balls, about 1 t each.
Combine your pecans, brown sugar, and cinnamon in a bowl.Whip your egg whites slightly with a fork.Dip the dough balls into the egg white, rolling around until fully coated.Roll the dough in the pecan mixture.Place 1" apart on an ungreased baking sheet.Press your thumb (or if you have huge fingers like me, your pinky) into the center of each dough ball to create a depression.Bake 10 - 12 minutes on the center oven rack.Remove and rest on a baking rack until cool.
Cream Cheese Frosting-
~| Recipe is adapted from Ann Reardon's recipe at https://www.howtocookthat.net/public_html/best-frosting-recipes/ |~
16 oz. 1/3 fat cream cheese, at room temperature1/2 c unsalted butter, at room temperature2-1/2 c powdered sugar1 t vanilla bean paste
Beat together the cream cheese and butter until smooth and well-combined.Stir in your powdered sugar (slowly, so it doesn't go everywhere) until well-combined.Beat on high for 2 minutes.Add your vanilla at the end and beat until incorporated.Add the frosting to a piping bag and pipe a dollop into the depression on each cookie.
Serve the cookies chilled!
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Guest Appearances
I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!
I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW).
I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/.
Track Listing:"Bringing Hope," and "You're Everywhere" by Gold in June."As Long as you Stay," and "Sometimes When You Sleep" by Wendy Marcini."Godspeed Nebulae" by Rand Aldo.