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
Monday Apr 04, 2022
Monday Apr 04, 2022
Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! In this week's episode I talk about making changes- and how we sometimes convince ourselves that we've made a change just by talking about it, when we really need to put those words into actions. On the back half of the show, I talk about making spinach lasagna because it randomly popped up as a basket ingredient on Chopped! Thank you all so much for listening!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.
Featured Recipe for this Episode
4 c shredded mozzarella cheese1 c freshly shredded parmesan cheese32 oz ricotta cheese (whole milk)Zest of 3 lemons2 c baby spinach2 c fresh basil2 eggs1 t salt1 t cracked black pepper
4 T clarified butter4 T all-purpose flour2 c whole milk1 c sweet onions, finely diced20 cloves of garlic, crushed1 t Salt1 t white pepperAllspice, nutmeg, and paprika to taste
12 homemade pasta sheets, 9" x 5"1 c freshly-shredded parmesan cheese1 c fresh mozzarella cheese, thinly sliced
Prepare your filling by combining the ricotta cheese, lemon zest, and eggs in a large bowl. Whip them together with an electric mixer until smooth.Add your 4 c shredded mozzarella, 1 c parmesan, baby spinach, fresh basil, salt, and pepper into the bowl. Mix until well-combined and place in the fridge until it's time to build your lasagna.
Melt your clarified butter in a large saucepan over medium heat.Add your diced onion and cook for 7-10 minutes or until mostly softened. Add some salt to help sweat them out. I let them cook until they had just a little bite left to them.Add your garlic and stir well. Cook for an additional minute to perfume.Add your flour and stir well; this will turn into your roux. Continue stirring until well-combined and cook for a minute or two to cook out the taste of the flour.Add your whole milk and seasonings/spices. Bring back to a simmer; this will thicken into a béchamel quite easily. Add additional seasonings to taste.
Preheat your oven to 350°.Spread a layer of béchamel over the bottom of a 9x13" baking dish.Layer your fresh pasta over the béchamel. I did this straight from my pasta roller right into the pan; mine can only do sheets between 4" or 5" wide, so I did three strips each layer about 9" long, the same as the width of the pan.Layer 1/3 of your spinach ricotta mixture over the pasta.Add another layer of béchamel.Repeat this another 2x with layers of your fresh pasta and the ricotta mixture.Top with a final layer of pasta.Pour the remaining béchamel over the top of your final pasta layer.Top the lasagna with the freshly-shredded parmesan and the mozzarella. Add any additional seasonings atop this.Bake the lasagna covered for 40 minutes. Remove the cover and bake uncovered for another 10 minutes.Turn the broiler on high and just let the cheese brown on top. Remove and rest for 10-15 minutes before cutting into it.Cut and serve!
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Concentration" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
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:
"Live a Little" by Francis Wells.
Monday Mar 28, 2022
Monday Mar 28, 2022
Hi everyone and welcome back to Nikoli's Kitchen! This week on the show I remember "the Bad Guy," Scott Hall, who passed away recently... and I reflected on his struggles some years back that I found at a critical point in my own life and my own struggle. In the back half of the show I talk about the General Tso's Chicken I made, which despite a couple missteps when I was preparing the dish live, turned out absolutely amazing. Make sure you hit the link for my Twitch channel down below so you don't miss when I make these dishes LIVE!
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
Featured Recipe for this Episode (Updated 03/29/2022)
Sauce:
1/2 c chicken stock1/2 c vegetable stock1/2 c reduced sodium soy sauce1/2 c hoisin sauce3 T fresh ginger, minced4 T fresh garlic, minced2 T hot red peppers, chopped1/2 c rice vinegar3 T dark brown sugar2 T tomato paste1-1/2 t sesame oil
Slurry:
2 t cornstarch1/4 c cold water
Batter:
2/3 c AP flour1-1/3 c rice flour2/3 c corn starch1-1/2 c water, more to desired consistency
4 lbs chicken thighs, cut into 1-inch piecesOil for deep fryingDeep frying thermometerBasmati rice, prepared as directed2 T hot red peppers, chopped4 T scallions, chopped
Begin by adding your sauce ingredients except for the sesame oil to a large saucepan/pot and bringing them to a simmer over mid heat.Let the sauce simmer for 5-7 minutes, stirring regularly.Add half of your sesame oil, and more to taste- a little goes a long way.Use an immersion blender to blend it down into a sauce (you can also transfer it to a normal blender).Stir your cold water and cornstarch together in a small bowl to form a slurry, then add it to the saucepan.Stir the sauce together; it will thicken up with the addition of the slurry. Cook for an additional minute or two to cook out the cornstarch flavor.Remove from the heat and set aside.
When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil. Add your deep fry thermometer on the side of the pot if you have one. Turn on mid-high and begin heating the oil. Combine your flours and cornstarch together in a bowl and whisk until combined.Add your water in, stirring constantly until this has a nice, thick, batter-like consistency (it should be thicker than waffle batter but still runny; it shouldn't form a super thick layer on your chicken).Add your chicken to the bowl. Stir until well-combined and the chicken is well-coated (the batter should be thick it will not have an issue). Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready. Add your chicken in batches (I did four), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later). Remove the chicken and rest. Heat your oil to 375°.Add the chicken back to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown- I had to do this in two batches.Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest.
Return the saucepan with your sauce to the heat and heat to mid. Once it starts simmering around the edges, add your chicken and toss to coat all over in the sauce. Add the chopped scallions and red peppers and toss it with the chicken coated in sauce.Serve the chicken over basmati rice.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
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:
"Days of Hope," "Where Heroes Come to Die," and "The Way to the Sky" by Hampus Naeselius."Think Forward" by Martin Landstrom.
Monday Mar 14, 2022
Monday Mar 14, 2022
Hello everyone and welcome back to another episode of Nikoli's Kitchen! In this week's episode, I share some life advice from a young woman who died at the age of 27 from cancer, and talk about my experience working with 18-month-old phyllo dough. Note: for the recipe breakdown below I included options to omit the phyllo dough and use a graham cracker crust instead. Thank you all so much for listening!
The post I read in this episode was made by a young woman named Holly Butcher, who died in January 2018 at just 27 years old from a rare form of cancer. The version her letter is edited for this episode, but you can read it in its entirety here.
The phyllo flatbread with tomato and ricotta mentioned in this episode is based on this recipe from The Spruce Eats.
The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.
Featured Recipe for this Episode
Graham Cracker Crumble-
~| Note that you can either use this as a topping for the key lime pies in the phyllo cups, or ditch the phyllo cups altogether and make a graham cracker crust with this instead. If you go the latter route, prepare it as directed and make sure you press the crust into your muffin tin and bake for the amount of time noted below before topping it with key lime filling. Then, just continue as normal. I'll also note I'd either make sure to use paper liners for your muffin tin or use silicone cupcake molds. |~
2 c graham crackers, crushed2 T brown sugar1/2 t nutmeg1/2 t allspice1/4 t cinnamon1/2 t vanillaFinishing salt4 T butter, melted
Preheat the oven to 350°.Place your graham crackers in a large ziploc bag and crush them with a rolling pin until they are mostly reduced to crumbs (go to your desired texture here- I like a couple chunks leftover in my crumble).Pour over your melted butter and add brown sugar, nutmeg, allspice, cinnamon, and vanilla. Stir to combine.Place a sheet of parchment paper over a baking tray.Spread your crumble in an even layer and bake at 350° for 8-10 minutes.Remove from the oven and add a LIGHT sprinkle of finishing salt (not the "Nick" amount of way too much- a pinch or two'll do ya).Set aside to cool.
Mini Phyllo Cups-
5 sheets frozen phyllo dough, thawed1/3 c melted butter
Preheat the oven to 375°.Unfold your phyllo dough sheets. Transfer them to a baking tray large enough to fit them, and keep them covered with wax paper, then a wet towel, to keep them from drying out (the wax paper is to keep them from getting wet and sealing them, the wet towel is just for weight to not allow air in- do NOT put the wet towel on the phyllo dough).Place a sheet on a large cutting board or work surface.Brush the sheet with a thin layer of unsalted butter.Add another sheet on top and repeat this process until you've layered five sheets of phyllo dough.Cut the dough into twelve equally-sized squares. Using a brush or your finger, take a muffin pan and coat the inside of the muffin cups with a little butter.Press the phyllo dough squares into your muffin cups in the center to make sure you've got enough dough going up the sides. I trimmed the edges that popped up out of the cups because I didn't want them to burn.Using a toothpick, poke a hole in the center to allow steam to escape.Bake at 375° for 8-10 minutes and remove, and set aside.
Key Lime Pie Filling-
1/2 c key lime juiceZest of 8 key limes & 2 limes14 oz can sweetened condensed milk1/4 c heavy cream4 egg yolks2 T softened 1/3 fat cream cheese
Bump your oven down to 350°.Whisk together egg yolks, sweetened condensed milk, cream cheese, and heavy cream until smooth.Add key lime juice and half of the zest and stir to combine.Pour into phyllo cups and bake at 350° for 12-15 minutes, or until custard is set. Remove from the oven and top with your graham cracker crumble (if desired), the remaining zest, and your meringue.
Meringue-
4 egg whites4 T sugar1 t cream of tartarDash of salt
Beat egg whites on mid-high until soft peaks form.Add combo of sugar, tartar, and salt (I deliberately used less sugar in the meringue knowing the filling would also be sweet; adjust this to your tastes).Spoon onto hot phyllo cups, covering every gap to the edge of the dough.Bake 10-12 minutes or until meringue is browned.
Yield: 12 mini phyllo key lime pies.Calories/Serving: 340 calories per pie with graham crackers and phyllo.240 calories per pie if you omit the graham cracker crumble.275 calories per pie if you replace the phyllo with a graham cracker crust as prepared here.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!
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:
"Good Night Waltz" by Wendy Marcini."Godspeed Nebulae" by Rand Aldo. "The Way to the Sky" by Hampus Naeselius."True Projection," and "Motionless" by Alan Ellis.
Monday Feb 28, 2022
Monday Feb 28, 2022
Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week on the show, I talk about struggling to manage my bloated schedule and knowing that it's okay to take some time for yourself once in awhile. In the back half of the show we're talking about smoked chicken noodle soup! I made this live on stream at https://twitch.tv/nikoliskitchen and it turned out so amazing I had to talk about it here on the show. Thank you all so much for listening!
Featured Recipe for this Episode
8 chicken thighs, bone-in and skin on3 leeks, trimmed and washedOlive oilSaltPepper
Soup base:
1 c baby carrots, halved1 c celery, roughly chopped1 red onion, slicedRed pepper top(s)1/2 bulb of garlic (8 cloves or so), crushedFresh basil stemsFresh sage stems14 c water2 c dry white wine
Soup:
1 red onion, chopped1 c red pepper, chopped1 c celery, chopped 1 c carrot, chopped1/2 bulb of garlic (8 cloves or so), minced1 c fresh basil1/4 c fresh sage, chopped2 c baby spinach2 t paprikaSalt & pepper to taste4 c chicken stock
2 portions homemade pastaMy homemade pasta recipe can be found here. Note the changes mentioned in the show; use only water and use 2 eggs and 2 egg yolks.
Place your olive oil, salt, and pepper in a large bowl.Trim your leeks- remove the long green leaves and the bulb on the end.Slice the leeks lengthwise down to the middle so you can fan apart the individual layers.Rinse the leeks well. Brush your olive oil, salt, and pepper mixture over the leeks.Place your chicken thighs in the bowl and toss until well-coated.Heat a charcoal grill up to high heat.Grill the thighs and the leeks. The more smoke you can trap in the grill to flavor them, the better.Remove the leeks when they are finished. Grill the thighs for 20-25 minutes or until they are close to done or done- if they didn't finish all the way on the grill it doesn't matter as you'll be finishing the meat in the soup.Remove the thighs and let them rest.
Meanwhile, prepare your soup base and your soup ingredients- I used everything in the soup base that was trimmed from the soup ingredients themselves, such as the pepper top(s) and stems from the herbs.Cut the leeks into four pieces and add them to a large stockpot. Add the remainder of your ingredients for the soup base.Once the thighs have rested, de-skin and de-bone them, reserving the meat for later (you can shred up the meat as you do this as well to your desired size).Add your water and wine and boil this at high heat for 1-1/2 to 2 hours, or until the liquid is reduced to about 4 cups total.Strain the soup base into a large bowl and discard the bones, et al.
Return your soup base back to the stockpot.Add all of the soup ingredients but for the pasta and chicken.Bring to a boil and allow this to cook for 15-20 minutes or until the vegetables are starting to soften (they should still be a little toothsome, but not completely).While you're doing this, cook your homemade pasta in its own water and strain. You just need to cook it to al dente so it can finish in the soup- don't cook it totally in the soup or you'll add a lot of flour and starch.Add your shredded chicken at this point and cook for another 5 minutes, just to infuse the smoke and fat flavors throughout the soup.Add your homemade pasta and cook until it is finished.
Servings: 12 cups.Calories/Serving: 275 per cup, give or take. I can only approximate the calories for the stock.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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 Most Dignified Betrayal" - Trevor Kowalski. "Just Get it Done," and "Days of Hope" by Hampus Naeselius."True Projection," and "Motionless" by Alan Ellis.
Monday Feb 21, 2022
Monday Feb 21, 2022
Hello everyone and welcome to another new episode of Nikoli's Kitchen! In today's episode, Wing Sauce is getting a little bit of a "glow up" and I talk about forcing myself to make the changes necessary to lead to a better life. I also talk about some format changes for the show going forward specific to the recipe breakdown.
Featured Recipes for this Episode
2 c Red Hot1/2 c minced garlic12 T unsalted butter, cut into chunks1 tube 4.5 oz Cento tomato paste1 C fresh basil, chopped2 T fresh sage, chopped1 c white wine1 T olive oil1 c chopped red onion1 c chopped red pepper1-2 t Salt 1-2 T ground black pepper1/4 c dark brown sugar
Drizzle olive oil in a large saucepan over medium heat.Add your onion and pepper and begin to saute, adding a sprinkle of salt and stirring periodically.After 4-5 minutes or so, add your white wine.Cover and reduce heat to low. Cook for 15-20 minutes or until the onions and peppers are very soft.Remove the cover and return heat to mid. Cook until most of the liquid is gone, stirring periodically.Make a space in the middle of your saucepan and add the basil, garlic, and sage. Stir to combine and cook for about a minute to start perfuming the base.Add your tomato paste and cook for another minute.Add the red hot and dark brown sugar.Bring to a simmer, stirring everything together so it is well-combined.Remove from the heat and add your butter.Use an immersion blender or transfer this to a blender and blend until smooth.
Yield: Approx 4 cupsCalories per Serving: 66 calories per 2 T serving
Alternate recipes: Change the ratio for pepper to include some hotter peppers to your taste. You could easily add a jalapeño or habanero to this and it wouldn't drastically alter the recipe either.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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:
"The Way to the Sky," "Adapted by Dark," "In Shadow of the Stars," "Behind the Moon," and "Within its Own Silent Shell" by Hampus Naeselius.
Thursday Feb 10, 2022
Thursday Feb 10, 2022
Hello everyone and welcome back to another quick bite! In today's episode I'm breaking down a recipe for an apple salad with candied pecans- a wonderfully creamy and dreamy fruity bite with a nice light pecan crunch. Just perfect! Thank you so much for listening, and thank you so much for coming on this journey with me.
Featured Recipes for this Episode
1 c plain Greek Yogurt (whole milk)2 c red seedless grapes1 c celery2 c chopped apples, your preference1/2 c candied pecans1/2 T champagne vinegarZest of one lemon1/2 T honey1 t black pepper1/2 t salt
Chop all your ingredients to the same size- remember you want a consistent bite here! Also you'll want to chop this up relatively small, maybe about the size of raisins (which you can also substitute for grapes).Combine everything into a bowl and stir it together so everything is well-coated and serve immediately.
Yield: 6 cups (approx).Calories per serving: 161 per 1 cup serving.
Candied Pecan Recipe from Episode 17:
4 c pecans, shelled and halved1/2 c light brown sugar1 T cinnamon1 egg white1 t vanilla extract1 T water
Preheat the oven to 300°.Begin by combining your egg white, vanilla, and water in a bowl. Whip these into a meringue with a hand mixer or whisk until stiff peaks form.Add your pecans and toss them gently until well-coated.In a separate bowl, combine the cinnamon and brown sugar and then add this to the pecans, again tossing them to gently coat them.Line a baking tray with parchment paper and layer your pecans in a single layer.Bake for 40 minutes at 300°. At 20 minutes, stir them around. Allow to cool and then store in an air-tight container.
Yield: 4 cups.Calories per serving: 169 per 1/4 cup.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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!
Tuesday Feb 08, 2022
Tuesday Feb 08, 2022
Hello and welcome back to another new episode of Nikoli's Kitchen! This week I talk about owning your choices and accountability before I break down enchiladas- AGAIN! I've developed this recipe so much it is much different than it was back in episode 28. Please check out the new recipe and let me know what you think!
Featured Recipes for this Episode
Marinade:
1 lb of chicken breast, filetedZest & juice of 2 limes2 T olive oil1 T chili lime sea salt1 T ground black pepper1 c cilantro, chopped8 cloves of garlic
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.Heat a grill or your skillet to mid-high and sear on both sides until they are cooked through, then remove to rest.
Tortillas:
~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~
2 c corn flour (masa harina)1-1/2 to 2 c hot water2 t chili lime sea salt
Add your corn flour and sea salt to a large bowl and whisk to combine.Add 1 c of hot water and begin stirring together. Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough.Cover the bowl with a damp paper towel and rest for 10 minutes.Flatten your dough into a rough rectangle on your countertop about 1" thick.Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth.Heat a cast iron skillet over mid-high heat.Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out.Cook for 45-60 seconds per side in the skillet and remove from the heat.
Enchilada Sauce:
2 t chili powder2 t chipotle chili powder1 T chili lime sea salt1 T fresh ground black pepper1/4 t ground cayenne pepper 1 t cumin1/4 t ground ginger1/4 t ground turmeric1/4 t dried oregano1/4 t ground cinnamon8 cloves garlic, minced1 sweet onion, chopped1 sweet bell pepper, fire-roasted and chopped2 poblano peppers, fire-roasted and chopped2 T tomato paste4 T vegetable oil2 c vegetable stock1-1/2 T cornstarch1/2 c dry red wine1 T agave nectar
Filling:
3 c Mexican cheese blend1/2 c cojita cheeseChicken from above2 c cilantro, roughly choppedZest of 2 limes
Topping:
1 c Mexican cheese blend1/2 c cojita cheese1 c cilantro, roughly chopped
Add 1 T of vegetable oil to a large saucepan over mid heat.Add your chopped peppers and onion. Saute for a few minutes, sprinkling in some salt to help sweat them down.Add your red wine and agave and reduce heat to low. Cover and saute for 15-20 minutes or until nicely caramelized and soft.While your veggies are sauteeing, add all of your dry spices to a bowl so you can add them all at once when the time comes.At the end of your saute, return heat to mid and remove cover. Add your garlic and cook for 1 minute, stirring until nicely perfumed.Add your spices and cook again for just a minute as you continue to stir.Add the remaining vegetable oil and stir until well-incorporated.Add your corn starch and cook for 1 minute, stirring regularly. It should become a nice and thick roux; be careful not to burn it!Add your vegetable stock and tomato paste and stir until well-incorporated- use your immersion blender to mix these together ahead of time if you're making your stock from a bouillon like I do.Using an immersion blender, blend until everything is well-incorporated. Cook this for about 5 minutes or so, or until it is a nice and thick.
Preheat your oven to 350°.Spray a 7x11 baking dish with cooking spray.Shred your chicken by hand or using forks or some other utensils.Combine the chicken, cilantro, and cheeses together in a bowl and set aside.
Add your corn tortillas to the saucepan one at a time and immerse them in the sauce. They will need to sit in the sauce for very little time as they are fresh-made and very pliable; if you're using pre-made tortillas or you made them ahead of time, you may need to leave them immersed for a few minutes until they become soft and are able to be rolled.One at a time, add 1/2 c filling to your corn tortillas and roll them up and add them at the end of your baking dish.Continue this with all 12- you will need to squeeze them in and they'll be quite snug!Pour the remaining enchilada sauce over the top and top with your cheeses and cilantro.Bake uncovered for about 30 minutes. Rest for 10 minutes before serving with a drizzle of chimichurri over the top.
Chimichurri:
~| This recipe is from episode two of the show at https://nikoliskitchen.podbean.com/e/episode-002, but modified as written below. |~
2 c fresh parsley2 c fresh cilantro1/4 c olive oil1/2 medium onion, diced16 garlic cloves1/2 c fresh lime juice2 T red wine vinegarZest of 2 limes1/2 t salt1/2 t black pepper
To prepare the chimichurri, simply combine all of your ingredients in a blender and blend until well-combined. I may have gone over 2 cups of parsley in preparation because I kept adding it until it reached a vibrant shade of green.
Yield: 12 enchiladasCalories per Serving: 360 per enchilada. You can reduce the calories in this massively by cutting the cheese in half. Calculation does not include the chimichurri.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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:
"In a Distant Future" - Rikard From."Somnolent" and "One Voice" - Johannes Bornlöf"True Projection" and "Motionless" - Alan Ellis"Jump Jive Roar" - Jules Gaia
Monday Jan 31, 2022
Monday Jan 31, 2022
Hi all and welcome to the latest episode of Nikoli's Kitchen! In this week's positivity segment, I'm actually kind of angry with myself for not believing in me- so I make an accountability pledge to you here and now that I will. In the back half of the show, I whipped up some baby apple pies! Thank you so much for listening, and above all, THANK YOU for believing in me!
Featured Recipe for this Episode
8 c green apple, finely chopped1/2 c dark brown sugar1/2 c water1/4 c cornstarch1 T cinnamon1/4 t allspice1/2 t nutmeg1/4 t salt50 wonton wrappersOil for deep frying
1/2 c white sugar1 T cinnamon
Combine the apples, brown sugar, cornstarch, cinnamon, allspice, nutmeg, and salt into a large saucepan and stir together until well-combined.Cook over mid heat until your apples are softened, 7-10 minutes.Remove and allow to cool. Place 1 T of filling in the center of your wonton wrapper. Use your finger or a brush and wet the edges and fold in half, being sure to press the wrapper closed. A tight seal is very important here!Combine your white sugar and cinnamon in a large bowl and mix to combine. Set aside.Heat your oil to 350°.Deep fry until well-browned, 1-2 minutes. Be careful not to overcrowd your oil.Remove from oil and place in the cinnamon sugar and toss to coat.
Yield: 50 apple cinnamon wontons.Calories/Serving: 52 calories per wonton before frying (this includes the after coating). Likely 75-85 after.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
Credits
Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2.
"Drone in D" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/
"The Way to the Sky" by Hampus Naeselius. Licensed from Epidemic Sound. Check out more of his music at https://open.spotify.com/artist/1M3REpihyqFCmBRC9sMzp5.
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!
Thursday Jan 27, 2022
Thursday Jan 27, 2022
Hello everyone and welcome back to another Quick Bite from Nikoli's Kitchen! I mentioned in Monday's show that I was going to be trying to make the "Green Goddess" sauce from that episode- based on the recipe from Robert Irvine- into an aioli incorporating some of the elements from it. The results were beyond anything I could have dreamed! Give it a listen and give this recipe a try!
Featured Recipe for this Episode
~| The "Green Goddess" sauce recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~
4 egg yolks1/4 c Italian parsley, de-stemmed1/4 c cilantro, de-stemmed1/4 c mint, de-stemmed1/2 c scallions, chopped5 cloves garlicJuice & zest of 2 limes2 T honeyCracked black pepper to tasteSalt to taste1-1/2 c olive oil
Add all ingredients but for the olive oil to a food processor and pulse to combine.Turn food processor on and drizzle in olive oil slowly 1/2 c at a time.Run food processor until you hit the desired consistency.
Yield: 2-1/2 cups.Calories/Serving: 85 calories per 1 T 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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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!
Monday Jan 24, 2022
Monday Jan 24, 2022
Hello everyone and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I'm breaking down a recipe for Fried Brie with a tomato vinaigrette and a "green goddess" sauce that was featured on Restaurant Impossible! I also talk about living life to the fullest and being uncertain and unsure lately. Thank you all so much for listening!
Featured Recipes for this Episode
~| This recipe is based on Robert Irvine's recipe from Restaurant Impossible S19E10, which can be found at https://chefirvine.com/recipes/crispy-fried-brie-with-bacon-tomato-vinaigrette-as-seen-on-restaurant-impossible |~
Smoky Tomato Vinaigrette
12 oz cherry tomatoes, halved1 c balsamic vinegar1/2 T Olive oilLiquid smoke to tasteSalt and pepper to taste
Drizzle olive oil into a large saucepan and heat over mid heat.Add your tomatoes and cook for 4-5 minutes until blistered. Deglaze with balsamic vinegar and add a few drops of liquid smoke to add a smoky flavor.Bring to a simmer and drop to mid-low heat and reduce by half.Season with salt and pepper to taste.
Yield: Approx 1 cup.Calories/Serving: 45 per 2 tablespoons.
"Green Goddess" Sauce
1/4 c Italian parsley, de-stemmed1/4 c cilantro, de-stemmed1/4 c scallions, chopped1/4 c mint, de-stemmed2 cloves garlic2 c orange & black pepper aioliJuice of 1 lime1 T honeySalt and pepper to taste
Add all ingredients except salt & pepper to a food processor and blend together for 1 minute. Season with salt and pepper to taste.
Yield: 2 cups.Calories/Serving: Approx 101 per tablespoon.
Fried Brie
1 lb brie, cut into 8 pieces2 c all-purpose flourSaltPepper3 large eggs, beaten2 c panko breadcrubsOil for deep frying3 c Arugula
Combine your flour with salt and pepper (add any other seasonings here as well, I like paprika and allspice).Dredge your brie chunks in flour, egg mixture, and then panko. Set aside for a few minutes to rest.Repeat the process and set aside again to let the coating stick.Heat your oil to 350°.Deep fry the brie for 3-4 minutes or until nicely golden. These will start to float, make sure you keep an eye on them too and if cheese starts leaking out, remove them immediately.
Yield: 8 pieces of brie.Calories/Serving: Approx 350-400/serving including the oil (before frying it is 299).
To plate:
Place a bed of arugula down, approx 1/3 cup.Add two chunks of fried brie.Add 2 T of the tomato vinaigrette around half of the edge of the plate.Add 1 T "Green Goddess" sauce over the top of the cheese. Be sure to get a bite of everything together.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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:
"At Dawn," "Forgotten," "Traces," and "Progress" by Ever So Blue."Somewhere in Dreams" - Magnus Ludvigsson"Break Fast" - Jules Gaia
Monday Jan 17, 2022
Monday Jan 17, 2022
Hello everyone and welcome back to another episode of Nikoli's Kitchen! I'm so glad to finally be back recording content as sadly I didn't have a voice last week to record an episode for you thanks to Covid. I'm feeling much better now, thankfully, so I'm here to talk about that thing we all love to enjoy whenever we're sick with a hearty bowl of homemade chicken soup. I also talk about facing 2022 with renewed optimism and never giving up! Thank you all so much for listening, and thank you so much for coming on this journey with me.
Featured Recipe for this Episode
8 chicken thighs, bone-in6 oz or two bundles of dry udon noodles1-1/2 c chopped carrots1-1/2 c chopped celery1 c chopped onion8 cloves of garlic, minced2 T fresh sage, chopped2 c white wine (optional)8 c chicken stock6 c water (8 if not using wine)1 T Olive oilSalt & Pepper to taste
NOTE: Make sure you chop everything to a consistent size.De-skin and de-bone your chicken thighs and chop the meat into small chunks and set aside. Save your bones and skin for future chicken stock!Add your olive oil to a large stock pot or Dutch oven and heat over mid-high heat.Add salt and pepper to your chicken chunks; coat well.Sear your chicken over mid-high heat until well-caramelized and seared (do this in batches so your pan doesn't get too crowded). Your chicken doesn't need to be fully cooked at this stage.Once your chicken is done, remove and add your white wine to deglaze the pan, using a spoon to scrape the extra browned bits.Add your chicken stock and water to the pan and stir to combine. Add the carrots, celery, onion, garlic, and sage and bring to a boil.Boil until your carrots, celery, and onions are softened and until reduced by about 1/3 to 1/2, about 30-40 minutes (this will depend on the size of your pan, kick the heat up to high if needed). Once your broth hits the desired taste, add your chicken and udon noodles.Cook until the noodles are softened (this will allow your chicken to finish as well if it's not done).
Yield: Approx 16 cups.Calories/Serving: Approx 238 per cup.
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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:
"Torn Apart," "A Temporary Solution," and "Supposing" by Infinity Ripple."Somewhere in Dreams" - Magnus Ludvigsson"Air on the G String" - Johannes Bornlöf
Monday Jan 03, 2022
Monday Jan 03, 2022
Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! This show is all about scratch-made food and positive energy, and this week I'm taking the opportunity to look back on some of the successes of 2021 and to reflect on some of the failures. No matter what, I want to keep learning and keep growing in the kitchen, and trying to make the world a better place. In the back half of the show I'm breaking down a recipe for Shepherd's Pie! Thank you all so much for your amazing support throughout 2021, and I am so excited for what's to come with 2022 for the show.
Featured Recipes for this Episode
~| The original Shepherd's Pie recipe I followed is from Roger at the Kitchen Counter Podcast at https://kitchencounterpodcast.com/recipe/shepherds-pie/ |~~| The mashed potato recipe here is a stripped-down version of my own recipe from episode 19, which you can check out at https://nikoliskitchen.podbean.com/e/episode-019/ |~
Filling
1 T grapeseed oil3 lbs ground beef or lamb2 medium carrots, shredded1 medium onion, finely diced10 cloves minced garlic2 T tomato paste1 t dark brown sugar1/4 t allspice2 T fresh rosemary1 T fresh thyme1 bottle of dry red wine (3 cups)1 cup beef stock1 cup vegetable stock1 T turmeric1 T black pepperSalt to taste
Add your grapeseed oil to a large, high-wall skillet or Dutch oven and turn to mid-high heat.Add your beef/lamb mixture in batches, making sure you don't over-crowd the pan (I do 1 lb at a time). Add some salt and pepper here and let the meat sear before stirring it too much. Once the meat is seared (it doesn't need to be cooked through), drain the fat and remove it from the pan and add the next batch.Once all of your batches of meat are done, add your carrots, onion, and garlic along with all of your meat to the pan and stir to combine. Cook until the vegetables are softened, about five minutes.Add your tomato paste, sugar, allspice, rosemary, and thyme to the filling mixture and stir to combine. Combine your red wine and your stock in a large container. Begin adding your wine/stock mixture, 1/3 at a time, stirring to combine and at regular intervals. Let the moisture cook out and then add another 1/3; once this cooks out, add the final 1/3. This repeated reduction will concentrate the flavors in the filling. Season to taste with turmeric, black pepper, and salt. Cook out the rest of the liquid, being careful not to let it burn.Pour the filling into a 9x9" baking dish or 10" oval baking dish.Top with prepared mashed potatoes (recipe below)- you can add some grooves with a fork or use a piping bag and make an elaborate design.Bake the Shepherd's Pie at 350° for 40 minutes. You can also use the broiler at the end to give a nice crust to the potatoes, if desired.
Topping
4 lbs russett potatoes6 T butter, cut lengthwise and then into 6 slices so you have 12 chunks- and keep it cold until ready to use2 cans of evaporated whole milk OR 3 cups of whole milk Salt & pepper to taste (I like a lot of pepper)
Peel & cube potatoes (halve them lengthwise, then again, and then chop the quartered potatoes into 4 equal-sized chunks to get 16 per spud).Bring salted water to a boil (you don't need this to be overly saltly as your potatoes will take on the salt, and you don't want to over-salt them).Add potatoes and cook until they are fork-tender, then drain.Add milk to pot and bring to simmer at mid-low (you don't want to scorch it but get it hot). Turn off right when it comes to a simmer around the edges of the pan. Hand-mash potatoes or put through a ricer into a large bowl.Add cold butter and half of your cream/milk and mix only until combined with a large spoon/spatula. Add more cream/milk until you reach the desired consistency.Add finishing salt & pepper to taste (and any other seasonings).
Yield: 12 portions (1/2 lb meat, 1/3 lb potatoes)Calories/Serving: 612
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 PodcastsSpotifyGoogle PodcastsPandoraTuneIn RadioiHeart RadioSpreakerPlayerFMStitcherPodchaser
Guest Appearances
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!
It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/!
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!
"May I Have this Dance," "Ali," and "June" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
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 Swing" - Jules Gaia. Check out more of his music at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt."Somnolent" - Johannes Bornlöf