This week, Doree and Kate celebrate the 1st anniversary of the pod, discuss cooking as self-care, and share some favorite recipes. Plus Kate gives an update on her mission to get jacked, and Doree details how she’s getting organized before the baby comes.
Then they welcome Samin Nosrat, cook, teacher, NY Times columnist, bestselling author, and host of Netflix’s Salt, Fat, Acid, Heat. She talks about her journey from cooking apprentice to television show host, her kitchen must-haves, how she keeps things cozy at home, and the product she uses to combat thigh chafing.
Mentioned in this episode:
Wagner Cast Iron Pans (Available on eBay!)
Codename Villanelle (Novel based on Killing Eve)
Use any vegetables you have on hand — including kale, spinach, mushrooms, onions, sweet potato, peppers, broccoli — and cheese. Cook the vegetables, then add the egg to the pan, and cook until the edges start to bubble. Then put it in a 450 degree oven until the top starts to brown.
Soft Scrambled Eggs
Whisk together eggs, salt, and a dash of milk. If you want to make them extra rich add an extra yolk or two. Using a nonstick pan, cook over extremely low heat for around 10 minutes. For the last minute remove the eggs from the heat and add in a pat of butter. You can add chives to serve.
My mom made me a little cookbook a few years ago with her go-to “home cooking” recipes, including this recipe for flank steak that came from my grandmother, who let’s just say was not exactly known for her culinary talents.
Ingredients: One flank steak, ½ bottle Wishbone Italian dressing
1. Marinate overnight/all day in a nonmetallic container.
2. Broil/barbecue on each side for approximately 5-10 minutes.
3. Slice thinly against the grain.
This episode is sponsored by:
Poshmark - Get $5 off your first purchase with invite code DOREESHA (also Doree’s closet name!)
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